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Home » Recipes » Baking Recipes » Sour Cream Lemon Cake

Sour Cream Lemon Cake

October 21, 2019 by Alida Ryder 21 Comments

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Incredibly moist and so lemony, this easy sour cream lemon cake is a one-bowl wonder and perfect as a treat or simple dessert. 

Sour cream lemon cake

There is no cake I love as much as lemon cake. And this sour cream lemony wonder is the easy lemon cake of my dreams. Not only does it only take one bowl to make the batter (yes please!), the combination of zest and juice means this cake is full of lemony flavor. The simple glaze is punchy and perfectly acidic. The best way to finish off this beauty. Served on its own it makes a fantastic tea-time treat and served with a scoop of vanilla ice cream, becomes a simple but glorious dessert.

How to make lemon cake

  1. For the perfect moist crumb, I love using a combination of sour cream and canola oil. This delivers perfect cakes, every time. If you prefer using butter, sub in melted butter in stead of the oil.
  2. Use lemon zest and juice in the batter for the most lemony end result.
  3. Because this recipe requires no creaming, simply whisk together all the dry ingredients then stir in the wet ingredients. The batter should be creamy and pourable, perfect for a bundt cake pan.
  4. To make the glaze, whisk together sifted icing sugar/powdered sugar, a little milk and lemon juice. I like the glaze to be quite acidic so I like adding more lemon juice than milk. Feel free to start with less lemon juice and add more if needed.

Sour cream lemon cake with lemon glaze

Freezing and storing

  • To freeze: Allow the baked cake to cool completely then wrap in a layer of plastic wrap and then in foil. Freeze for up to 3 months. Allow the frozen cake to thaw completely at room temperature before pouring over the glaze and serving.
  • Baked and glazed cake will keep for up to 3 days if kept covered at room temperature. I usually keep mine covered with a glass dome on the kitchen counter.

Easy cake recipes

  1. Easy dulce de leche chocolate cake
  2. Peanut butter chocolate sheet cake
  3. Easy lemon drizzle cake

Lemon dessert recipes

  1. Mini lemon curd cheesecakes
  2. Lemon cupcakes
  3. Lemon Meringue Pie
  4. The ultimate lemon tart
  5. Lemon yoghurt cake with white chocolate frosting

Sour cream lemon cake

Incredibly moist and so lemony, this easy sour cream lemon cake is a one-bowl wonder and perfect as a treat or simple dessert.
4.5 from 74 votes
Print Pin Rate
Course: Baking, Dessert
Cuisine: American
Keyword: Lemon bundt cake, Lemon cake, lemon cake recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 263kcal
Author: Alida Ryder

Ingredients

  • 2 cups cake flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup caster sugar
  • 1 cup sour cream
  • ½ cup canola oil
  • ½ cup milk
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 3 eggs

For the glaze

  • 1½ cups icing sugar / powdered sugar
  • ¼ cup fresh lemon juice
  • ¼ cup milk

Instructions

  • Preheat the oven to 180°C/350°F and grease a 25cm/10in bundt cake pan.
  • In a large mixing bowl, whisk together all the dry ingredients.
  • Add the wet ingredients then whisk into the dry. The batter will be thick and creamy.
  • Pour the batter into the prepared bundt pan.
  • Place into the oven and bake for 30-40 minutes or until a skewer inserted comes out clean.
  • Remove from the oven and allow to cool for 10 minutes before turning out of the pan and allowing to cool completely on a wire rack.
  • To make the glaze, whisk together the sugar and lemon juice. Whisk in the milk, one tablespoon at a time until the glaze is the consistency you like. Pour over the cooled cake. I set the wire rack over a piece of parchment to catch the glaze that runs off. Allow to set then slice and serve.

Nutrition

Calories: 263kcal | Carbohydrates: 33g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 134mg | Potassium: 190mg | Fiber: 1g | Sugar: 16g | Vitamin A: 154IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg
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Filed Under: Baking Recipes, Cakes, Dessert Recipes Tagged With: cake recipe, lemon cake, lemon recipe

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Comments

  1. Rose

    January 17, 2022 at 11:05 PM

    Made this cake as written, and used another commenters trick to make their own cake flour w/AP and cornstarch. It is amazing. Bright, perfectly lemony with extra tang from the sour cream, nice crumb. A keeper for sure! Thanks for sharing!

    Reply
  2. Gabriella

    June 10, 2021 at 8:30 AM

    I just made this and it tastes beautiful.Such a quick and easy recipe.
    Will definitely be making this again. Thank you !

    Reply
  3. Rosie Spyrellis

    June 6, 2021 at 11:20 AM

    Hi Alida I baked your cake today and it was sensational. All of my family loved it. It’s a pretty easy receipt to follow.

    Reply
    • Alida Ryder

      June 6, 2021 at 2:40 PM

      So happy to hear that Rosie!

      Reply
  4. Jacqueline

    March 22, 2021 at 3:49 AM

    Hi Alina!

    Made your cake today & just had a tiny piece to taste the results. It’s very heavy & moist & the heaviness isn’t a problem at all. I threw in a small package of lemon pudding mix (1/4 c) & topped with flour. It’s not glazed yet however tastes divine, even though I forgot to add the milk!

    Reply
    • Alida Ryder

      March 23, 2021 at 5:59 PM

      I definitely think the addition of lemon pudding would change the texture but I’m glad you like the taste!

      Reply
  5. SweetLikeSugar

    January 28, 2021 at 7:02 AM

    My MAN. This cake is perfect, its light, fluffy and deliciously lemony. The amount of sour cream works so perfectly and makes for one of the best lemon cake textures I have ever had. I didn’t have a bundt cake pan so I just poured the batter into loaf pans and that did the trick. Thank you soo much for this recipe!!

    Reply
  6. Chip Eggerton

    August 4, 2020 at 2:41 AM

    Hi Alida! Just made your lovely cake this evening for my family and everyone loved it! Thanks for sharing both the recipe and the inspiration of your photography as well! I was reading the recent comments about folks not having good results and I wonder if they used all purpose flour or cake flour? I did not have cake flour called for in the recipe so used a lovely substitute: two level TB of flour are replaced with two level TB of corn starch in each cup of flour to make an equivalent ‘cake flour’. It worked perfectly and the cake came out moist and beautiful! Hope this may help solve the issues reported! Have a good day!

    Reply
    • Alida Ryder

      August 5, 2020 at 8:03 AM

      Thanks so much Chip! Great tips.

      Reply
  7. Ann

    May 12, 2020 at 10:15 PM

    I’m sorry you felt the need to remove my comments. The Cake failed and I was looking for guidance.

    Reply
  8. Ann

    May 12, 2020 at 6:52 PM

    My batter was not thick and the cake didn’t rise to the top. I followed the recipe to the letter.

    Reply
    • Alida Ryder

      May 13, 2020 at 3:48 PM

      Hi Ann. I didn’t delete it, I just hadn’t approved it yet. The batter isn’t a super thick batter and it could be that your pan was bigger than the one I used. How was the texture of the baked cake?

      Reply
    • tyrone mills

      June 12, 2020 at 1:11 PM

      I agree with you. my cake mixture was runny and did not rise at the top. also I cooked it for twice as long. very disappointing

      Reply
      • Alida Ryder

        June 14, 2020 at 12:44 PM

        That is so strange, I’m so sorry it didn’t work out for you. If your oven was set to the right temperature it is so strange that it didn’t cook.

        Reply
  9. SaChez

    April 30, 2020 at 4:33 AM

    This cake was so delicious! It was so moist, buttery, and lemony. I will definitely be making this again.

    Reply
    • Alida Ryder

      May 1, 2020 at 9:46 AM

      Awesome, I’m so happy to hear that!

      Reply
  10. Dawn

    March 23, 2020 at 4:13 AM

    I used a vegan sour cream and it came out fantastic!

    Reply
    • Alida Ryder

      March 25, 2020 at 3:12 PM

      Yay! Happy to know it worked with vegan sour cream too.

      Reply
  11. Ali

    February 2, 2020 at 10:34 AM

    10 Cup size will do it?

    Reply
    • Alida Ryder

      February 7, 2020 at 9:17 AM

      That should work perfectly!

      Reply
  12. Cooki

    October 21, 2019 at 11:33 PM

    Giving 5 stars even though I haven’t made. So addicted to lemon desserts. Which size bundt pan did you use. I have 2 sizes 10 cup & 12 cup.

    Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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