Lemon & sour cream syrup cake
Indulge in a zesty delight with this Lemon & Sour Cream Syrup Cake! Made with buttery goodness, fresh lemon zest, creamy sour cream, and a mix of self-raising and all-purpose flour, it’s topped off with a tangy lemon syrup for an irresistibly moist and flavorful treat. Perfect for any occasion!
- 31 Mar 2024
- Cook time 50 min
- Prep time 30 min
- 8 Servings
- 9 Ingredients
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.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Zest the lemons and set the zest aside. You will use the zest in the cake batter.
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.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Add the sour cream and the lemon zest to the batter, and mix well until the ingredients are evenly distributed.
In a separate bowl, whisk together the self-raising flour and the all-purpose white wheat flour.
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.
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.
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.
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.
Let the cake cool completely in the pan before transferring it to a serving platter. Once cooled, slice and serve as desired.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 1.81g | 5% |
| Sugar 27g | 27% |
| Fat | |
| Fat 18g | 22% |
| Saturated 10g | 32% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 54mg | 10% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 16mg | 19% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 1.53ug | 1% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 0.82mg | 7% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 150mg | 4% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.68mg | 6% |
| Water | |
| Water 80g | - |
| * 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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