This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
1 hr 5 mins
total:
2 hrs 20 mins
Servings:
12
Yield:
1 cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

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  • Sift together flour, baking powder, and salt into a bowl.

  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.

  • Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

Nutrition Facts

437 calories; protein 4.4g; carbohydrates 56.6g; fat 22.6g; cholesterol 95.1mg; sodium 424mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
06/27/2020
Excellent recipe. Great texture, wonderful taste, very simple. I made it exactly as written, but doubled the glaze. Don't skip this one! Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/27/2020
Excellent recipe. Great texture, wonderful taste, very simple. I made it exactly as written, but doubled the glaze. Don't skip this one! Read More
Rating: 5 stars
02/06/2021
The first time I made this cake, I followed the recipe exactly. Since then I've added different flavorings and/or fruit.....and it always turns out wonderful. Read More
Rating: 5 stars
11/26/2020
Fabulous! So buttery and soft. I did do a different lemon glaze but the cake was so good! Can’t get the right size photo to post here Read More
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Rating: 5 stars
01/18/2021
This cake is excellent! I followed it exactly, except I added 1/4 tsp lemon flavoring. I beat the butter and sugar for 5 min on medium. I added each egg, one at a time, and beat for 1 min before adding the next. Came out of the Bundt pan effortlessly since I greased and floured it. Instead of using the glaze on top I combined it with blueberries, cooked it for a few min until the blueberries softened and put it on the side. Will absolutely bake this again. Delicious! Read More
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