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Lemon Sour Cream Cake

Ingredients for The Cake

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup butter, room temperature

  • 2 cups granulated sugar

  • 3 eggs

  • 1 cup sour cream

Ingredients for The Glaze

  • 3 teaspoons lemon juice, plus zest from the lemon

  • 1/2 cup powdered sugar

  • 2 tablespoons butter, melted


  • Preheat the oven to 325 degrees Fahrenheit. Generously grease a bundt or tube pan with butter, vegetable shortening, or oil, and coat with flour.

  • In a large bowl, sift together the flour, baking powder, and salt. Set aside.

  • In a separate, large bowl, add the butter and sugar. Beat with an electric mixer at medium speed until light and fluffy, about 3 minutes.

  • Add in the eggs, one at a time. Beat the batter well after every addition.

  • Add the flour mixture and sour cream, alternatingly, in 3 batches. Beat the batter briefly after every addition. Stir in half of the lemon zest.

  • Pour the batter into the prepared bundt pan.

  • Bake for 55 to 60 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done baking.

  • Let the cake cool on a wire rack for 5 minutes. Loosen the edges of the cake with a knife. Flip the pan over onto a serving platter. Let it cool completely, about 1 hour.

  • To make the glaze, add the lemon juice, powdered sugar, and butter to a bowl. Stir together until a thick glaze forms. Pour the glaze over the cooled cake. Slice and enjoy!

Recipe courtesy of Insanely Good Recipes


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