Looking for a cake that's perfectly moist and bursting with fresh lemon flavor? This Lemon Sour Cream Cake is just the ticket. With a bright glaze and a tender crumb, it's the perfect dessert to brighten up any occasion.
The magic starts with butter, which provides a rich base and helps achieve a tender crumb. Sugar sweetens the deal, while eggs add structure and richness. The vanilla extract adds a warm, aromatic note that pairs beautifully with the fresh lemon juice and zest, which are the stars here for that unmistakable citrus zing. Sour cream ensures a moist texture, while buttermilk adds a subtle tang and helps with leavening, thanks to its acidity. The dry mix of flour, baking powder, baking soda, and salt works together to give the cake its structure and rise. Finally, the powdered sugar and additional lemon juice come together to create a simple, yet flavorful glaze that ties everything together.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, serve with a sprinkle of fresh berries on the side. It's also lovely with a hot cup of chamomile tea or a chilled glass of lemonade.
Start by preheating your oven to 350°F (175°C) and greasing a 9x5-inch loaf pan. A light dust of flour over the buttered pan helps the cake release easily after baking. Next, in a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer and ensures a well-aerated batter.
Add the eggs, one at a time, beating well after each addition. This gradual incorporation helps maintain the emulsion. Stir in the vanilla extract, sour cream, lemon juice, and zest until everything is well combined, giving the batter a lovely lemony aroma.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined. Over-mixing can lead to a dense cake, so stir just enough to bring everything together.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, simply mix the powdered sugar with fresh lemon juice until smooth. Drizzle over the cooled cake, letting it cascade down the sides for an extra touch of elegance.
Share