LEMON SOUR CREAM CAKE

If you’re anything like me, you probably have a container of sour cream in your fridge just waiting to be used. Instead of throwing it away, use it to make a delicious Lemon Sour Cream Cake with it.

This tangy and moist dessert is the perfect way to use up any leftover sour cream while also providing your taste buds with a burst of refreshing citrus flavor.  

Once out of the oven, finish with a drizzle of homemade lemon glaze on top of the cake. As you savor each bite, you’ll notice how this addition enhances the dish’s visual appeal and tangy citrus flavor.

INGREDIENTS NEEDED FOR LEMON SOUR CREAM CAKE

BATTER

1. Lemons

2. Sour Cream

3. Baking Powder

4. Salt

5. Eggs

6. White Sugar

7. Vanilla

8. Melted Butter

9. Cake Flour

10. Baking Soda

GLAZE

1. Powdered Sugar

2. Lemon Juice

HOW TO MAKE LEMON SOUR CREAM CAKE

1. Add all your dry ingredients into a bowl and whisk to combine

2. Mix in your wet ingredients until fully incorporated.

3. Pour your batter into a 9 x 5 baking pan. Bake at 350°F for 50 mins.

4. Cool for at least 15 minutes before removing from pan.

5. Glaze – Add your powdered sugar and lemon juice into a bowl. Whisk until smooth.

6. Once your cake has cooled completely, pour the glaze on top of the cake. Slice and enjoy.

HOW TO STORE IT

Store in an airtight container at room temperature for up to 2 days. To extend the shelf life, store in an airtight container in the fridge for up to 1 week.

DID YOU MAKE THIS RECIPE?

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LEMON SOUR CREAM CAKE

This tangy and moist dessert is the perfect way to use up any leftover sour cream while also providing your taste buds with a burst of refreshing citrus flavor.  

Once out of the oven, finish with a drizzle of homemade lemon glaze on top of the cake. As you savor each bite, you'll notice how this addition enhances the dish's visual appeal and tangy citrus flavor.

Servings 12 Slices

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

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Ingredients

  

BATTER

• 1 ½ Lemons 50ml
• 1 cup Sour Cream 240ml
• 2 Baking Powder
• ½ tsp Salt
• 2 Large Eggs (room temp)
• 1 ¾ cup White Sugar
• ¾ tsp Vanilla
• ¼ cup Melted Unsalted Butter 57g
• 2 ½ cups Cake Flour 300g
• 1 Baking Soda

GLAZE

• ⅓ cup Powdered Sugar
• 1 tbsp Lemon Juice 15 ml

Instructions

 

• Add all your dry ingredients into a bowl and whisk to combine.
• Mix in your wet ingredients until fully incorporated.
• Pour your batter into a 9 x 5 baking pan. Bake at 350°F for 50 mins.
• Cool for at least 15 minutes before removing from pan.
• Glaze – Add your powdered sugar and lemon juice into a bowl. Whisk until smooth.
• Once your cake has cooled completely, pour the glaze on top of the cake. Slice and enjoy.

Video

Notes

I used light sour cream as well as one egg and left over egg white from another recipe so your calories may be a bit different if you use full fat sour cream and 2 full eggs.

Calories: 270kcal

Course: Dessert

Cuisine: American