Lemon Sour Cream Cake

Lemon Sour Cream Cake is a soft, moist, and flavorful one-layer cake that’s perfect for any occasion. Bursting with bright lemon flavor and topped with creamy lemon sour cream icing, this easy recipe is ideal for family gatherings, parties, or a simple homemade treat. It’s straightforward to make, requiring basic ingredients and minimal effort while delivering bakery-quality results.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 4 large eggs, at room temperature
• 1 cup sour cream
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 tablespoon finely grated lemon zest
• 1/4 cup freshly squeezed lemon juice

For the Lemon Sour Cream Icing:

• 3 cups powdered sugar
• 3/4 cup sour cream
• 6 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons finely grated lemon zest
• 3 tablespoons freshly squeezed lemon juice

Instructions

To Make the Cake:

• Preheat oven to 350°F (175°C) and spray a 13×9-inch pan with nonstick baking spray.
• In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
• Use an electric mixer to blend in eggs, sour cream, butter, lemon zest, and lemon juice. Beat on low speed for 1 minute, scrape the sides and bottom of the bowl, then beat on medium speed for 1 minute.
• Spread the batter evenly into the prepared pan.
• Bake for 40–45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
• Allow the cake to cool completely in the pan on a wire rack.

To Prepare the Icing:

• In a medium bowl, whisk together powdered sugar, sour cream, melted butter, lemon zest, and lemon juice until smooth.
• Spread the icing evenly over the cooled cake.

Serving and Storage Tips

• Serve slices chilled or at room temperature.
• Store the cake in an airtight container in the refrigerator for up to 5 days.
• For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
• Pair the cake with fresh berries or a light cup of tea for an extra refreshing dessert.

Variations

1. Blueberry Lemon Sour Cream Cake – Fold in 1 cup fresh or frozen blueberries into the batter.
2. Poppy Seed Lemon Cake – Add 2 tablespoons poppy seeds to the batter for a nutty texture.
3. Lemon Raspberry Cake – Swirl 1/2 cup raspberry jam into the batter before baking.
4. Gluten-Free Version – Substitute all-purpose flour with a 1:1 gluten-free flour blend.
5. Lemon Coconut Cake – Fold in 1/2 cup shredded coconut to the batter.
6. Lemon Almond Cake – Add 1 teaspoon almond extract and sprinkle sliced almonds on top of the icing.
7. Mini Bundt Cakes – Bake the batter in mini bundt pans for individual servings.
8. Lemon Pecan Cake – Mix in 1/2 cup chopped pecans for added crunch.
9. Lemon Cream Cheese Frosting – Replace sour cream in icing with cream cheese for a tangy twist.
10. Lemon Drizzle Cake – Drizzle a simple lemon glaze over the cake instead of sour cream icing.
11. Lemon Ginger Cake – Add 1 teaspoon grated fresh ginger for a spicy kick.
12. Lemon Strawberry Cake – Add diced strawberries into the batter for fruity flavor.
13. Lemon Yogurt Cake – Replace sour cream with Greek yogurt for a lighter cake.
14. Lemon Lavender Cake – Add 1 teaspoon culinary lavender to the batter for floral notes.
15. Chocolate Lemon Cake – Fold in 1/2 cup mini chocolate chips for a chocolatey lemon twist.

FAQs

1. Can I make this cake ahead of time?
   Yes, the cake can be baked a day in advance and stored in the refrigerator. Ice just before serving.
2. Can I use bottled lemon juice instead of fresh?
   Fresh lemon juice is best for flavor, but bottled lemon juice works in a pinch.
3. How do I make the cake extra moist?
   Ensure eggs and butter are at room temperature and do not overmix the batter.
4. Can I bake this in a round pan instead of a 13×9-inch pan?
   Yes, bake in a 9×13-inch round or two 9-inch round pans. Adjust baking time accordingly.
5. Is this cake freezer-friendly?
   Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months.
6. Can I use low-fat sour cream?
   Yes, though full-fat sour cream provides better texture and richness.
7. Can I make this dairy-free?
   Substitute butter with dairy-free butter and sour cream with coconut yogurt.
8. How do I prevent the icing from being too runny?
   Make sure the melted butter is slightly cooled and the sour cream is thick.
9. Can I add zest from other citrus fruits?
   Yes, orange or lime zest can be used for a unique citrus twist.
10. What is the best way to serve this cake?
    Serve chilled or at room temperature, plain or with fresh berries for extra flavor.

This Lemon Sour Cream Cake is a quick and easy dessert that’s bursting with fresh lemon flavor and creamy texture. Perfect for any occasion, it’s a simple way to impress family and friends without spending hours in the kitchen. The cake stores well in the refrigerator for several days, making it a convenient treat to enjoy throughout the week.

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