Lemon Sour Cream Cake

Enjoy a moist, zesty Lemon Sour Cream Cake that brings a refreshing tang to your dessert table. Perfectly balanced with a soft crumb and a citrus kick, this cake is a delightful treat for both everyday indulgence and special occasions.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 cup unsalted butter, softened

1 and 1/2 cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

1/2 cup sour cream

1/4 cup fresh lemon juice

1 tablespoon lemon zest

2 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1 cup powdered sugar

2 tablespoons fresh lemon juice (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

3. Mix in the vanilla extract, sour cream, lemon juice, and lemon zest until well combined.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Reheating

Warm slices in a microwave for 10-15 seconds or serve at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.