Sour Lemon Cake – a delicious recipe with eggs, sugar, flour, baking powder, salt, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 325F degrees.", "Butter and flour a 9"" springform pan.", "Beat the eggs with an electric mixer until thick and pale yellow.", "Gradually beat in the sugar.", "Mix the flour with the baking powder, salt and lemon zest.", "Set aside.", "Mix the lemon juice and vanilla with the heavy cream.", "Alternatly add the cream and flour mixtures to the eggs, beginning and ending with the flour.", "Pour the batter into the prepared pan and bake for 1 hour and 40 minutes, or until the cake feels firm to the touch and a cake tester comes out clean Cool the cake in the pan for 10 minutes, then remove outer ring and cool completely on a wire rack.", "Frost as desired."]
1320
kcal
Calories
56
g
Fat
176
g
Carbs
28
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 eggs, 2 cups sugar, 3 cups flour, 4 teaspoons baking powder, and more.
Yes, Sour 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.
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