Lemon Cake Recipe

Name: Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup sour cream; 2 teaspoons vanilla extract; 2 teaspoons finely grated lemon zest; 3 tablespoons fresh lemon juice; 2 1/4 cups all-purpose flour, sifted, plus more for dusting; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for pan; 1 1/4 cups granulated sugar; 3 large eggs plus 3 large egg whites; Confectioners' sugar, for dusting; Borage or other edible flowers, for garnish

Servings: persons

1 cup sour cream
2 teaspoons vanilla extract
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
2 1/4 cups all-purpose flour, sifted, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups granulated sugar
3 large eggs plus 3 large egg whites
Confectioners' sugar, for dusting
Borage or other edible flowers, for garnish

1
Preheat oven to 325 degrees. Butter a 9-inch round cake pan. Line bottom with parchment cut to fit, and butter parchment. Dust with flour, and tap out excess.
2
Combine sour cream, vanilla, zest, and juice. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
3
Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs and whites, 1 at a time, beating well after each addition. Beat in sour cream mixture. Reduce speed to low, and beat in flour mixture until just combined. Transfer to pan, and smooth top.
4
Bake until a toothpick comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 5 minutes, then turn out cake onto rack to cool completely. (Cake can be stored in an airtight container at room temperature overnight.) Before serving, dust with confectioners' sugar, and arrange flowers on top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup sour cream, 2 teaspoons vanilla extract, 2 teaspoons finely grated lemon zest, 3 tablespoons fresh lemon juice, and more.

Yes, Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cake

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