Lemon sour cream cake
Indulge in our zesty Lemon Sour Cream Cake! This delightful dessert blends creamy sour cream, tangy lemon zest, and fresh lemon juice to achieve a perfectly moist and fluffy texture. Topped with silky powdered sugar, it's a sweet treat that's sure to brighten your day. Try our easy-to-follow recipe now!
- 29 Apr 2024
- Cook time 20 min
- Prep time 20 min
- 8 Servings
- 9 Ingredients
Indulge in the delightful tanginess of a Lemon Sour Cream Cake, a perfect treat for any occasion. The combination of zesty lemons and creamy sour cream results in a moist, flavorful cake that everyone will love. This recipe is easy to follow, making it ideal for both novice bakers and seasoned pros.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Cream Butter and Sugar:
In a large mixing bowl, beat 1/3 cup of butter with 1/2 cup of sugar until the mixture is light and fluffy.
Beat in the egg until well combined.
Add 1/2 cup of sour cream and mix until smooth.
In another bowl, whisk together 1/2 cup of all-purpose white wheat flour and 1/2 cup of self-raising flour.
Gradually add the flour mixture to the butter mixture, mixing until just combined. Avoid over-mixing to keep the cake tender.
Fold in 2 tablespoons of lemon zest and 2 tablespoons of lemon juice until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
In a small bowl, mix 2 cups of powdered sugar with 1-2 tablespoons of lemon juice until you achieve a smooth, pourable consistency.
Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing.
Cut the cake into slices and serve. Enjoy your delicious Lemon Sour Cream Cake!
Tips:
- Ensure the butter is at room temperature before starting to make it easier to cream with the sugar.
- Use fresh lemon zest and juice for the best flavor.
- To avoid lumps, sift the powdered sugar before mixing it with the other ingredients.
- Let the cake cool completely before frosting or serving to enhance its texture and flavor.
Enjoy your deliciously moist and tangy Lemon Sour Cream Cake as a delightful dessert or even with your afternoon tea. Its refreshing lemon flavor coupled with the rich texture will surely make it a hit among friends and family. Don’t forget to share this recipe with others who appreciate a good lemon cake.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 3.27g | 2% |
| Carbohydrates | |
| Carbohydrates 63g | 19% |
| Fiber 0.52g | 1% |
| Sugar 50g | 52% |
| Fat | |
| Fat 11g | 13% |
| Saturated 6g | 19% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 27mg | 5% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.29mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 10ug | 2% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 0.61mg | 1% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 0.92ug | 1% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.35mg | 3% |
| Magnesium, Mg 9mg | 2% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 54mg | 2% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 15mg | 1% |
| Zinc, Zn 0.33mg | 3% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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