Lemon Sour Cream Cake Recipe

Name: Lemon Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake Lemon Sour Cream; 1/2 cup butter softened; 1/2 cup granulated sugar; 1 tablespoon lemon zest + extra to decorate; 1 teaspoon vanilla extract; 2 egg; 2 1/4 cups self-rising flour sifted; 1/2 cup sour cream; 1/2 cup lemon juice; icing Lemon; 2 cups powdered sugar sifted; 1 tablespoon butter; 1 tablespoon lemon juice

Servings: persons

cake Lemon Sour Cream
1/2 cup butter softened
1/2 cup granulated sugar
1 tablespoon lemon zest + extra to decorate
1 teaspoon vanilla extract
2 egg
2 1/4 cups self-rising flour sifted
1/2 cup sour cream
1/2 cup lemon juice
icing Lemon
2 cups powdered sugar sifted
1 tablespoon butter
1 tablespoon lemon juice

1
Preheat oven to 350u00b0F. Lightly grease and line an 8 inch round cake pan.
2
Cream butter, sugar and lemon zest until pale and creamy. Add vanilla then add eggs, 1 at time, beating well after each addition. Fold in flour, alternately with sour cream and lemon juice, beginning and ending with flour. Transfer to prepared pan and bake for 45-50 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3
Meanwhile, to make the lemon icing, combine powdered sugar, butter, lemon juice and 1 tbsp water. Beat until smooth. Spread over cooled cake.
4
Sprinkle with reserved lemon zest and serve.

947

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: cake Lemon Sour Cream, 1/2 cup butter softened, 1/2 cup granulated sugar, 1 tablespoon lemon zest + extra to decorate, and more.

Yes, Lemon Sour Cream 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 Sour Cream Cake

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