Sour cream lemon cake
User Reviews
4.5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12
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Calories
263 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Sour cream lemon cake
Description
This cake's base combines cake flour, baking powder, salt, caster sugar, sour cream, canola oil, milk, vanilla extract, lemon zest and juice, and eggs. The wet ingredients, including the sour cream and oil, contribute to a moist texture while the lemon elements give a fresh citrus flavor throughout. Baking in a bundt pan creates an even shape with a slight crust on the edges.
After baking until a skewer comes out clean, the cake cools briefly before being inverted onto a rack to cool completely. The lemon glaze, made by whisking icing sugar with fresh lemon juice and optionally milk to achieve a smooth pourable consistency, is drizzled over the cooled cake. This adds a zesty sweetness that complements the denser crumb.
The cake is suitable for slicing as a dessert or tea-time treat, with the glaze providing visual appeal as well as flavor. Serving at room temperature allows the glaze to remain set yet soft.
Ingredients
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup caster sugar
- 1 cup sour cream
- ½ cup canola oil
- ½ cup milk
- 1 tsp vanilla
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 3 egg
For the glaze
- 1½ cups icing sugar aka powdered sugar
- ¼ cup lemon juice fresh
- ¼ cup milk You might not need to add any milk, depending on the consistency of your icing once the lemon juice has been added.
Instructions
- Preheat the oven to 180°C/350°F and grease a 25cm/10in bundt cake pan.
- In a large mixing bowl, whisk together all the dry ingredients.
- Add the wet ingredients then whisk into the dry. The batter will be thick and creamy.
- Pour the batter into the prepared bundt pan.
- Place into the oven and bake for 30-40 minutes or until a skewer inserted comes out clean.
- Remove from the oven and allow to cool for 10 minutes before turning out of the pan and allowing to cool completely on a wire rack.
- To make the glaze, whisk together the sugar and lemon juice. Whisk in the milk, one tablespoon at a time until the glaze is the consistency you like. Pour over the cooled cake. I set the wire rack over a piece of parchment to catch the glaze that runs off. Allow to set then slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 134mg | 6% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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