Rating: 5 stars
11 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
55 mins
additional:
1 hr 5 mins
total:
2 hrs 20 mins
prep:
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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