Sour Cream Lemon Cake

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 12/09/20
Sour Cream Lemon Cake

The Spruce / Tara Omidvar
Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 12 to 16 servings
Nutritional Guidelines (per serving)
305 Calories
19g Fat
32g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 305
% Daily Value*
Total Fat 19g 25%
Saturated Fat 11g 55%
Cholesterol 103mg 34%
Sodium 178mg 8%
Total Carbohydrate 32g 11%
Dietary Fiber 1g 3%
Protein 3g
Calcium 77mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze. The lemon cake is baked to perfection in a Bundt cake pan.

This is an excellent cake to take to a shower or party. Make sure you take copies of the recipe along with you!

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter (room temperature)
  • 2 cups granulated sugar
  • 3 large eggs
  • Zest of 1 large lemon
  • 1 cup sour cream
  • For the Lemon Glaze:
  • 1/4 cup butter (melted)
  • 2 tablespoons fresh lemon juice
  • 2 cups confectioner's sugar (sifted)

Steps to Make It

  1. Gather the cake ingredients.

    Sour Cream Lemon Cake ingredients

    The Spruce / Tara Omidvar

  2. Preheat the oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan.

    butter and flour a 10-inch Bundt cake pan

    The Spruce / Tara Omidvar

  3. Into a bowl, sift together the flour, baking powder, and salt. Set aside.

    sift together flour, baking powder, and salt in a bowl

    The Spruce / Tara Omidvar

  4. In a mixing bowl using an electric mixer, cream 1 cup butter with the granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.

    cream together butter and granulated sugar

    The Spruce / Tara Omidvar

  5. Beat in the eggs, one at a time, beating well after each addition and scraping down the side of the bowl frequently.

    add an egg to the creamed butter and sugar mixture

    The Spruce / Tara Omidvar

  6. Blend in the lemon zest.

    add lemon zest to the butter mixture

    The Spruce / Tara Omidvar

  7. Add a portion of the sifted flour mix to the creamed mixture, alternating it with portions of the sour cream and ending with the dry ingredients. Scrape the sides of the bowl frequently.

    add flour and sour cream to the creamed mixture

    The Spruce / Tara Omidvar

  8. Pour the batter into the prepared cake pan.

    Pour the batter into the prepared cake pan

    The Spruce / Tara Omidvar

  9. Bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of the cake comes out clean. Remove from oven and cool in the pan for 10 minutes.

    baked lemon cake in a cake pan

    The Spruce / Tara Omidvar

  10. Meanwhile, gather the lemon glaze ingredients.

    lemon glaze ingredients

    The Spruce / Tara Omidvar

  11. Combine glaze ingredients in a bowl, blending until smooth.

    lemon glaze in a bowl

    The Spruce / Tara Omidvar

  12. Carefully turn the lemon cake out onto a platter; drizzle evenly with the glaze.

    Sour Cream Lemon Cake

    The Spruce / Tara Omidvar

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