Bake a moist, zesty Lemon Sour Cream Cake perfect for any occasion. Easy recipe with fresh lemon flavor, sour cream richness, and a sweet glaze. Perfect for family and friends!"

It’s like sunshine in a pan!
There’s something magical about baking a cake that fills your home with the fresh, tangy scent of lemons. It’s like sunshine in a pan! Today, I’m sharing my go-to recipe for Lemon Sour Cream Cake—a moist, tender, and slightly tangy dessert that’s perfect for any occasion.

Whether you’re baking for a family gathering, a friend’s birthday, or just because (my favorite reason!), this cake is sure to bring smiles to everyone’s faces.

I love recipes that are simple yet impressive.
As a mom who’s always juggling a million things, I love recipes that are simple yet impressive. This one is just that. The secret? Sour cream! It adds the most incredible richness and moisture to the cake, making it practically foolproof

. Plus, the lemon flavor is bright and refreshing, not overpowering. Trust me, your family will be begging for seconds!
PREP time: 15 minutes
Cook time: 25-30 minutes
Servings yield: 8-10 slices

My Lemon Sour Cream Cake Recipe
Ingredients
Here’s what you’ll need to make this delightful cake:
For the Cake:
- 1 ½ cups all-purpose flour (I sometimes use cake flour for extra tenderness!)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (I always use real butter—it makes all the difference!)
- 1 cup granulated sugar
- 2 large eggs (room temperature works best)
- 1 teaspoon vanilla extract
- Zest of 2 lemons (don’t skip this—it’s where all that lemony magic comes from!)
- ½ cup sour cream (full-fat is my preference for maximum richness)
- ¼ cup fresh lemon juice (about 2 lemons)
For the Glaze (optional but highly recommended!):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice (adjust for your desired consistency)
- A little zest for garnish (because pretty food tastes better, right?)

Instructions
- Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. I like to butter and flour the pan to ensure the cake comes out perfectly every time. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now. - Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 2-3 minutes with my hand mixer. Don’t rush this step—it’s key to a tender crumb! - Add the Eggs and Flavorings:
Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest. The zest is where the cake gets its vibrant lemon flavor, so don’t be shy with it! - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined—overmixing can make the cake dense. Finally, stir in the fresh lemon juice. The batter will be thick and creamy, and it’ll smell amazing! - Bake:
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. My oven usually takes about 28 minutes, but every oven is different, so keep an eye on it. - Cool and Glaze:
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. While it’s cooling, whisk together the powdered sugar and lemon juice for the glaze. Drizzle it over the cake and sprinkle with a little extra lemon zest for a pop of color and flavor.
Why I Love This Cake
This Lemon Sour Cream Cake is one of my all-time favorites because it’s so versatile. It’s perfect for a casual afternoon tea, a potluck, or even as a sweet ending to a family dinner. The tangy lemon flavor pairs beautifully with the richness of the sour cream, and the glaze adds just the right amount of sweetness.
Plus, it’s a great recipe to get the kids involved in the kitchen. My little ones love zesting the lemons and helping me mix the batter. It’s a wonderful way to create memories while making something delicious.
Tips for Success
- Room Temperature Ingredients: Make sure your eggs, butter, and sour cream are at room temperature. This helps everything blend together smoothly.
- Fresh Lemons: Always use fresh lemon juice and zest for the best flavor. Bottled juice just doesn’t compare!
- Don’t Overmix: Mix the batter until just combined to keep the cake light and fluffy.
I hope you enjoy making this Lemon Sour Cream Cake as much as I do. It’s a recipe that’s close to my heart, and I’m so happy to share it with you. Whether you’re baking for your family or friends, this cake is sure to be a hit. Happy baking, and don’t forget to let me know how it turns out!
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Lemon Sour Cream Cake: A Zesty Treat for Your Loved Ones
- Total Time: 0 hours
- Yield: 8 - 10 minutes 1x
Ingredients
My Lemon Sour Cream Cake Recipe
Ingredients
Here’s what you’ll need to make this delightful cake:
For the Cake:
-
- 1 ½ cups all-purpose flour (I sometimes use cake flour for extra tenderness!)
-
- 1 teaspoon baking powder
-
- ½ teaspoon baking soda
-
- ¼ teaspoon salt
-
- ½ cup unsalted butter, softened (I always use real butter—it makes all the difference!)
-
- 1 cup granulated sugar
-
- 2 large eggs (room temperature works best)
-
- 1 teaspoon vanilla extract
-
- Zest of 2 lemons (don’t skip this—it’s where all that lemony magic comes from!)
-
- ½ cup sour cream (full-fat is my preference for maximum richness)
-
- ¼ cup fresh lemon juice (about 2 lemons)
For the Glaze (optional but highly recommended!):
-
- 1 cup powdered sugar
-
- 2-3 tablespoons fresh lemon juice (adjust for your desired consistency)
-
- A little zest for garnish (because pretty food tastes better, right?)
Instructions
- Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. I like to butter and flour the pan to ensure the cake comes out perfectly every time. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now. - Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 2-3 minutes with my hand mixer. Don’t rush this step—it’s key to a tender crumb! - Add the Eggs and Flavorings:
Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest. The zest is where the cake gets its vibrant lemon flavor, so don’t be shy with it! - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined—overmixing can make the cake dense. Finally, stir in the fresh lemon juice. The batter will be thick and creamy, and it’ll smell amazing! - Bake:
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. My oven usually takes about 28 minutes, but every oven is different, so keep an eye on it. - Cool and Glaze:
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. While it’s cooling, whisk together the powdered sugar and lemon juice for the glaze. Drizzle it over the cake and sprinkle with a little extra lemon zest for a pop of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 - 30 minutes

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