1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Sour Cream Lemon Cake

User Rating 4 Star Rating (25 Reviews)


Sour Cream Lemon Cake

Sour Cream Lemon Cake

Stok-Yard Studio/Photolibrary/Getty
This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • grated zest of 1 large lemon
  • 1 cup sour cream
  • Lemon Glaze:
  • 1/4 cup melted butter
  • 2 tablespoons fresh lemon juice
  • 2 cups sifted confectioners' sugar


Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan.

Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.
Serves 12 or more, depending on size of servings.

You Might Also Like

Lemon Lavender Pound Cake

Meyer Lemon Pastry Cream

Lemon Cake Recipe with Lemon Curd Filling

Lemon Curd Cupcakes

User Reviews

Reviews for this section have been closed.

 5 out of 5
Yumohyumohyummy, Member Mazuma1

I have baked this cake about 4 times and each time it comes out beautifully. It is light, flavorful, and the texture is perfect. It's like the best pound cake you ever made but up a notch with the sour creme adding a lightness and the lemon a delicious flavor. I actually added the juice of the lemon to the batter and also more zest then it called for. I added the lemon zest to the glaze too and it added a nice look. I would recommend not icing the cake when it is hot since it all runs down to the plate but don't do it when it is completely cooled either. My husband has requested this cake for his birthday the last couple of years and everyone loves it.

6 out of 7 people found this helpful.

See all 25 reviews

©2014 About.com. All rights reserved.