Sour Cream Maple Cake with Lemon Glaze Recipe

Name: Sour Cream Maple Cake with Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/3 cups sour cream; 1/4 cup pure maple syrup; 1/2 cup walnuts, toasted, chopped; 1/4 cup plus 1 1/3 cups maple sugar; 1/4 teaspoon ground cinnamon; ⅓ tablespoons butter, cut into pieces, room temperature; 2 large eggs; 2 teaspoons vanilla extract; 1 1/3 cups powdered sugar; 3 tablespoons sour cream; 1 tablespoon pure maple syrup; 1 1/2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract; 1/2 teaspoon grated lemon peel; Whipped cream

Servings: persons

Nonstick vegetable oil spray
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups sour cream
1/4 cup pure maple syrup
1/2 cup walnuts, toasted, chopped
1/4 cup plus 1 1/3 cups maple sugar
1/4 teaspoon ground cinnamon
⅓ tablespoons butter, cut into pieces, room temperature
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups powdered sugar
3 tablespoons sour cream
1 tablespoon pure maple syrup
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
Whipped cream

1
Preheat oven to 350F.
2
Butter 9-inch-diameter Bundt pan, then spray with nonstick spray.
3
Combine flour, baking powder, baking soda, and salt in medium bowl.
4
Whisk sour cream and maple syrup in another medium bowl.
5
Mix walnuts, 1/4 cup maple sugar, and cinnamon in small bowl.
6
Using electric mixer, beat butter and remaining 1 1/3 cups maple sugar in large bowl until fluffy.
7
Gradually beat in eggs and vanilla, occasionally stopping to scrape down sides of bowl.
8
Add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions.
9
Transfer 2/3 of batter to prepared Bundt pan.
10
Sprinkle with walnut mixture.
11
Pour remaining batter into pan.
12
Bake cake until tester inserted near center comes out clean, about 55 minutes.
13
Cool 20 minutes.
14
Turn out cake onto rack; cool completely.
15
Whisk first 6 ingredients in medium bowl to blend.
16
Let stand until thickened, about 30 minutes.
17
Pour glaze over cake.
18
(Can be made 1 day ahead.
19
Cover and keep at room temperature.)
20
Serve cake with whipped cream.

837

kcal

Calories

Fat

120

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 20 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Sour Cream Maple Cake with Lemon Glaze 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.

Sour Cream Maple Cake with Lemon Glaze

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