Lemon sour cream cake

Lemon Sour Cream Cake features a moist texture with a zesty lemon flavor, enhanced by creamy sour cream. This simple recipe yields a delightful cake perfect for any celebration.

04 Jan 2026
Cook time 20 min
Prep time 20 min

Ingredients:

1/3 cup butter
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup all-purpose white wheat flour
1/2 cup self-raising flour
2 tbsp lemon zest
2 tbsp lemon juice
2 cups powdered sugar

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.

Instructions:

1. Preheat and Prepare:
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.

3. Add Egg:
Beat in the egg until well combined.

4. Incorporate Sour Cream:
Add 1/2 cup of sour cream and mix until smooth.

5. Combine Dry Ingredients:
In another bowl, whisk together 1/2 cup of all-purpose white wheat flour and 1/2 cup of self-raising flour.

6. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture, mixing until just combined. Avoid over-mixing to keep the cake tender.

7. Add Lemon Zest and Juice:
Fold in 2 tablespoons of lemon zest and 2 tablespoons of lemon juice until evenly distributed.

8. Bake:
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.

9. Cool the Cake:
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

10. Prepare Lemon Glaze:
In a small bowl, mix 2 cups of powdered sugar with 1-2 tablespoons of lemon juice until you achieve a smooth, pourable consistency.

11. Glaze the Cake:
Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing.

12. Serve:
Cut the cake into slices and serve. Enjoy your delicious Lemon Sour Cream Cake!

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.

Lemon sour cream cake FAQ:

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back lightly when touched.

Can I store the Lemon Sour Cream Cake, and if so, how?

Yes, you can store the cake at room temperature for up to 2 days. For longer storage, cover it tightly and refrigerate for up to a week, or freeze for up to 3 months.

What can I use as a substitute for sour cream in this recipe?

You can substitute sour cream with plain Greek yogurt or buttermilk for a similar tangy flavor and moisture.

What pan size should I use for this recipe?

An 8-inch round cake pan is recommended for this recipe to ensure even baking and proper rise.

Can I use a different type of flour instead of white wheat flour?

Yes, you can use all-purpose flour instead. However, note that the texture may vary slightly.

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.

Nutrition per serving

8 Servings
Calories 370kcal
Protein 3.27g
Carbohydrates 63g
Fiber 0.52g
Sugar 50g
Fat 11g

Lemon sour cream cake