Lemon Sour Cream Cake

Lemon sour cream cake blends bright citrus notes with creamy richness. This cake stands out for its consistently moist crumb, subtle tang, and simple elegance. Whether you want a dessert for a gathering, something to enjoy with afternoon tea, or a treat that keeps well for snacking, this recipe delivers.

What Sets Lemon Sour Cream Cake Apart

Lemon sour cream cake layers the complexity of tangy lemons and smooth, full-fat sour cream. The result is a pound cake that feels indulgent but never cloying. While some lemon cakes rely on extract, this cake uses fresh lemon zest and juice. The crumb stays moist for days, thanks to the balance of butter and sour cream. Each bite is tender, lightly fragrant, and never dry.

This cake suits a wide range of occasions. Serve it glazed for a special event or simply dust it with powdered sugar for a homey touch. You can even pack a slice for lunch—lemon and dairy both mellow beautifully over time.

Ingredients

The right ingredients make a world of difference. Here’s a detailed look:

For the Cake

All-purpose flour: 2 ¾ cups (345g). Sifted for a lighter texture.
Baking powder: 2 teaspoons. Lightens the crumb.
Salt: ½ teaspoon. Enhances flavor depth.
Unsalted butter: 1 cup (226g), softened. Binds the batter and adds rich notes.
Granulated sugar: 2 cups (400g). Balanced against lemon acidity.
Large eggs: 4, at room temperature. Create structure and rise.
Sour cream: 1 cup (240g), full-fat, room temperature. Locks in moisture.
Fresh lemon zest: 2 tablespoons, finely grated from 2-3 lemons.
Fresh lemon juice: 3 tablespoons, strained for freshness.
Pure vanilla extract: 2 teaspoons. Adds nuance to the citrus.

For the Glaze

Powdered sugar: 1 ½ cups (180g), sifted for smoothness.
Lemon juice: 2-3 tablespoons, adjusted to desired thickness.

Equipment Needed

10-cup Bundt pan or 9×5 inch loaf pan
Large mixing bowls
Hand or stand mixer
Fine grater/microplane for zest
Rubber spatula
Whisk
Wire rack
Measuring cups and spoons

Step-by-Step Instructions

Prepare the Pan

Grease the pan well—get into all crevices if using a Bundt pan. Rub with soft butter or spray liberally, then dust with flour. Turn the pan and tap out excess.

Mix the Cake Batter

Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat butter until smooth. Add sugar and cream until light and fluffy, 3-5 minutes, scraping sides as needed.
Add eggs: Beat in eggs one at a time, mixing until just combined each time. The mixture should look smooth and slightly thick.
Incorporate sour cream, lemon, and vanilla: Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until fully blended. The batter may look a bit curdled at this stage—this is normal.
Add dry ingredients: Gradually fold in the flour mixture with a spatula, working gently to maintain air in the batter. Mix just until no dry spots remain.

Bake

Fill the pan: Transfer batter to the prepared pan and smooth the top.
Bake: Place in a preheated 350°F (177°C) oven. Bake for 55-65 minutes if using a Bundt pan, or 50-60 minutes for a loaf pan. Insert a toothpick into the thickest part; it should come out clean or with a few moist crumbs.
Cool: Set the pan on a wire rack. Cool for 15 minutes, then carefully invert and remove the cake. Let it cool completely before glazing.

Making the Lemon Glaze

Mix the glaze: In a bowl, whisk together powdered sugar and 2 tablespoons of lemon juice. Keep whisking, adding more juice a teaspoon at a time, until you reach a pourable consistency. It should coat the spoon but flow in smooth ribbons.
Apply: Drizzle the glaze over the completely cooled cake, letting it drip down the sides. For extra flavor, zest a little more lemon over the top.

Tips for a Perfect Lemon Sour Cream Cake

Room temperature ingredients: Ensure butter, eggs, and sour cream sit out for at least 30 minutes before baking.
Do not overmix: Stop stirring the batter once the flour just disappears.
Use fresh lemons: Bottled juice is convenient, but fresh juice and zest give the brightest flavor.
Greasing the pan: Be thorough, especially with intricate Bundt designs; any missed spots may cause sticking.
Test for doneness: Start testing at the earlier baking time. Insert a toothpick and look for moist— but not wet—crumbs.
Glaze at room temperature: A warm cake will melt the glaze; wait until it’s fully cooled.

Storing and Freezing

A lemon sour cream cake stores well due to its rich ingredients.

Storage Table

Method	How To Do It	Shelf Life
Room temperature	Airtight container, cool place	2-3 days
Refrigerated	Wrapped tightly, airtight container	5-7 days
Frozen	Double-wrapped, freeze in slices or whole cake	Up to 2 mo

For freezing: Let cake cool completely. Wrap individual slices in plastic wrap, then foil. Place in a freezer-safe bag or container. Thaw at room temperature—this protects both flavor and texture.

Selecting the Best Lemons

Great lemons mean better cake. Choose lemons that feel heavy for their size. A good lemon has a thin, glossy skin and yields gently to pressure. Avoid fruit with wrinkles, green patches, or dryness at the ends.

Roll the lemon on the counter before juicing; it releases more juice. Use a microplane for zesting, avoiding the bitter white pith.

Why Use Sour Cream?

Sour cream’s high fat content tenderizes the cake, leading to a luxurious, soft crumb. Its slight tang brightens the lemon without overpowering, and natural acidity helps activate the baking powder for a better rise. Sour cream acts as an insurance policy against dryness, especially in cakes that bake for longer periods.

If you’re out of sour cream, substitute with full-fat Greek yogurt or crème fraîche. Avoid nonfat varieties; they won’t give the same plush texture.

Serving Ideas

Serve slices as is, or alongside a handful of berries. Pair the cake with tea or a cup of coffee. For an elevated dessert, add a scoop of vanilla ice cream or a dollop of whipped cream. This cake stands on its own but adapts to the season. In summer, try topping with fresh raspberries or a spoonful of lemon curd.

Frequently Asked Questions

Can I use a different pan?

Yes, you can bake this cake in two 8×4 inch loaf pans—reduce baking time and check at 40 minutes.

Can I reduce the sugar?

You can cut back by ¼ cup, but don’t go lower or the cake may lose moisture and softness.

Can I make it gluten-free?

Swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum.

Why did my cake stick to the pan?

This happens if the pan isn’t greased and floured thoroughly. Always prep well, and let the cake cool partially before flipping out.

Lemon sour cream cake balances simplicity and sophistication. Its bright, zesty flavor and melt-in-the-mouth texture make it a reliable crowd-pleaser. From ingredient selection to serving ideas, each step highlights the natural harmony of citrus and dairy. Whether you’re a weekend baker or looking for a reliable staple, this cake will reward you at every bite—fresh today, and even better tomorrow.