Lemon Whole Grains Sour Cream Cake Recipe

Name: Lemon Whole Grains Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups whole grain flour, like King Arthur's Sprouted Wheat; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/3 cup freshly squeezed lemon juice; zest of 2 lemons; 5 tablespoons sour cream, at room temperature; 1 cup organic cane sugar; 1/2 cup honey; 3/4 cup whole buttermilk; 4 eggs, at room temperature; 1 teaspoon vanilla extract

Servings: persons

3 cups whole grain flour, like King Arthur's Sprouted Wheat
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup freshly squeezed lemon juice
zest of 2 lemons
5 tablespoons sour cream, at room temperature
1 cup organic cane sugar
1/2 cup honey
3/4 cup whole buttermilk
4 eggs, at room temperature
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees.
2
Thoroughly and generously butter a bundt pan.
3
In a large bowl whisk together the flour, baking powder, baking soda, and lemon zest. Set aside.
4
In the bowl of a standing mixer, or in a large bowl using an electric hand mixer, beat the sugar into the butter and sour cream until fluffy. Beat in the honey until well incorporated. Then beat in the eggs, one at a time. Finally, beat in the vanilla extract until you have a smooth consistency.
5
Slowly mix the flour into the butter/egg mixture until it is a smooth batter.
6
Pour the batter into the prepared bundt pan. Bake for 45-50 minutes - to check, insert a toothpick into the center. If it comes out clean, the cake is done.
7
Remove the cake(s) from the oven and let cool on a rack for 10-15 minutes. Carefully loosen the sides with a butter knife and turn the cake out on a cake plate or platter. Let cool completely, then slice and serve.

1108

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 cups whole grain flour, like King Arthur's Sprouted Wheat, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/3 cup freshly squeezed lemon juice, and more.

Yes, Lemon Whole Grains 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.

That's it — enjoy your meal!

Lemon Whole Grains Sour Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions