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.
Ingredients
BATTER
- 1 ½ Lemons 50ml
- 1 cup Sour Cream 240ml
- 2 tsp 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.