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