Lemon & sour cream syrup cake

Lemon & Sour Cream Syrup Cake combines tangy lemon flavor with creamy sour cream for a moist and delightful dessert. This cake is enhanced by a zesty lemon syrup, making it a perfect treat for any occasion.

17 Dec 2025
Cook time 50 min
Prep time 30 min

Ingredients:

1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
2 lemons
1 cup self-raising flour
1 cup all-purpose white wheat flour
1/4 cup lemon juice
1/2 cup water

Lemon & Sour Cream Syrup Cake is a delightful dessert that harmonizes the tanginess of lemons with the creamy richness of sour cream. This cake is perfect for any occasion, offering a moist and flavorful experience that is sure to impress your family and friends. The combination of self-raising flour and all-purpose flour, coupled with a zesty lemon syrup, makes this cake both unique and irresistible.

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. Prepare the Lemon Zest:
Zest the lemons and set the zest aside. You will use the zest in the cake batter.

3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.

4. Add the Eggs:
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

5. Mix in the Sour Cream and Lemon Zest:
Add the sour cream and the lemon zest to the batter, and mix well until the ingredients are evenly distributed.

6. Combine the Flours:
In a separate bowl, whisk together the self-raising flour and the all-purpose white wheat flour.

7. Add the Flour Mixture:
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can make the cake dense.

8. Bake the Cake:
Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Prepare the Lemon Syrup:
While the cake is baking, combine the lemon juice and water in a small saucepan. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer and cook for a few minutes to blend the flavors.

10. Pour the Syrup:
When the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, using a skewer or toothpick, poke several holes all over the surface of the cake. Slowly pour the lemon syrup over the top of the cake, allowing it to soak in as you pour.

11. Cool and Serve:
Let the cake cool completely in the pan before transferring it to a serving platter. Once cooled, slice and serve as desired.

Lemon & Sour Cream Syrup Cake is a simple yet delectable treat that brings together vibrant lemon notes and creamy sour cream for a perfect dessert. By following these tips and using the provided ingredients, you can create a cake that’s moist, flavorful, and sure to impress any crowd. Enjoy the delightful balance of tart and sweet flavors in every bite.

Lemon & sour cream syrup cake FAQ:

What should I do if my cake is not rising properly?

If your cake isn't rising properly, check that your baking powder is fresh and that you've used the correct amounts of self-raising and all-purpose flour. Also, ensure that your butter and sugar are well-creamed, and avoid overmixing the batter.

How can I store leftover Lemon & Sour Cream Syrup Cake?

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.

Is it possible to substitute the sour cream with yogurt?

Yes, you can substitute sour cream with plain yogurt in equal amounts. This will still provide a similar moisture level and tangy flavor in the cake.

What pan size is needed for this cake recipe?

This recipe is designed for a 9-inch round cake pan. If using a different size, adjust the baking time accordingly to ensure it is fully baked.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, typically after 45-50 minutes of baking. If the toothpick has wet batter on it, continue to bake, checking every few minutes.

Tips:

- Ensure that the butter is at room temperature before you start to achieve a smooth and creamy batter.

- Zest the lemons before juicing them to maximize the flavor from the zest.

- Do not overmix the batter once you add the flours to avoid a dense cake texture.

- Allow the cake to cool slightly before pouring the lemon syrup over it to ensure the syrup soaks in properly.

- Use a skewer to poke holes in the cake before pouring the syrup to help it penetrate deeper.

Nutrition per serving

8 Servings
Calories 410kcal
Protein 7g
Carbohydrates 55g
Fiber 1.81g
Sugar 27g
Fat 18g

Lemon & sour cream syrup cake