Lemon sour cream cake
Lemon sour cream cake combines the tangy zest of lemon with the creamy richness of sour cream, resulting in a moist, sweet treat. Topped with a delightful lemon glaze, it's perfect for any occasion.
Cook time 25 min
Prep time 128 min
Ingredients:
1/2 cup sour cream1 tsp butter
3/4 cup sugar
2 eggs
1 cup self-raising flour
2 cups powdered sugar
2 tbsp lemon juice
Lemon sour cream cake is a delightful treat that combines the tangy flavor of lemon with the rich creaminess of sour cream. Its moist texture and sweet, zesty frosting make it perfect for any occasion, from casual afternoon teas to festive celebrations.
Instructions:
- Start by preheating your oven to 350°F (175°C). Prepare a loaf pan or a cake tin by greasing it lightly with butter or lining it with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This will take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the sour cream until combined. The batter may look slightly curdled at this stage, but that’s perfectly fine.
- Gradually fold in the self-raising flour. Mix gently until you have a smooth, lump-free batter. Avoid over-mixing to ensure the cake remains light and airy.
- Pour the batter into the prepared cake tin, spreading it out evenly. Tap the tin gently on the counter to release any air bubbles.
- Place the tin in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with a little more lemon juice or powdered sugar if needed, aiming for a pourable, but not too runny, glaze.
- Once the cake is baked, remove it from the oven and let it cool in the tin for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, drizzle the lemon glaze evenly over the top, allowing it to drip down the sides for a visually appealing finish.
- Allow the glaze to set for about 15 minutes, then slice and serve your delicious lemon sour cream cake. Enjoy with a cup of tea or coffee!
This Lemon sour cream cake is a perfect blend of tart and sweet, moist and fluffy. With these tips and steps, you'll create a delicious cake that will impress your family and friends, making it a go-to recipe in your collection.
Lemon sour cream cake FAQ:
The Lemon Sour Cream Cake should be baked for 35-45 minutes at 350°F (175°C). Check for doneness using a toothpick; it should come out clean when inserted into the center of the cake.
You can use a standard loaf pan or a round cake tin for this recipe. Just ensure it is greased lightly with butter or lined with parchment paper to prevent sticking.
Yes, you can substitute the sour cream with plain yogurt or buttermilk for a similar texture and moisture. However, this may slightly alter the flavor.
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider refrigerating it, which can extend its freshness for up to 1 week.
If your cake turns out dense, it may have been over-mixed or the leavening agents were inadequate. Make sure to fold in the flour gently and ensure your self-raising flour is fresh for optimal results.
Tips:
- Make sure all ingredients are at room temperature before you begin. This will help them blend more easily and result in a smoother batter.
- Cream the butter and sugar thoroughly until light and fluffy. This will incorporate air into the mixture, aiding in the leavening process.
- Add the eggs one at a time, mixing well after each addition to ensure a uniform batter.
- Fold the self-raising flour gently into the batter to retain as much air as possible, ensuring a light and fluffy cake.
- Use fresh lemon juice for the best flavor. You can also add some finely grated lemon zest for extra zestiness.
- Allow the cake to cool completely before applying the frosting to prevent it from melting and running off.
- For an extra burst of flavor, poke holes in the cake with a skewer before frosting it, letting some of the lemon juice seep into the cake.
Nutrition per serving
8 ServingsCalories 350kcal
Protein 4.16g
Carbohydrates 70g
Fiber 0.57g
Sugar 60g
Fat 4.92g
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