Lemon cakes are popular and for good reason. They taste fresh and moist and many of them are quick to make. Just like our simple lemon sour cream cake, which is both refreshing and so decadent with its matching cream frosting. Learn how to make our wonderful recipe below.
Our Recipe for Quick Lemon Sour Cream Cake
If you want to bake a cake with little hassle, we suggest baking a loaf cake. These cakes, like our lemon sour cream cake, are uncomplicated and quick to prepare. Its base is a simple batter, which includes a good amount of lemon juice to keep it fresh and sour cream to keep it rich.
For the lemon batter, you need, of course, the classic ingredients like butter, sugar, eggs, flour, baking powder, salt, some milk, lemon juice and cornstarch. As noted above, you’ll also need sour cream. This give the cake a wonderful moistness.
Now, let’s get started. First cream together the butter and the sugar. Then add the eggs in one by one and mix everything into a foamy mass. Next, add the remaining liquid ingredients. In a separate bowl, combine the flour, baking powder, salt, cornstarch and vanilla extract. Then add the ingredients into the cream and mix until you have a smooth dough. Pour the cake into a loaf pan and bake for 45 minutes at 350°F. The best way to test whether the cake is done is with the toothpick test. Simply stick the toothpick into the cake. If any dough still sticks to the toothpick, the cake will need a few more minutes.
The frosting is not only the literal icing on the cake in every sense of the phrase. It’s also made of sour cream and lemon, that reflects the citrusy richness of the batter. Plus, it adds a perfect aroma that will greet you with all the best of this recipe before you even take a bite! To make the frosting, mix the sour cream with powdered sugar and a dash of lemon juice to make the cream. Finally, garnish the cake with the zest of lemon peels and fresh blueberries.
Looking for more cake inspiration? Here at Scrumdiddlyumptious you’ll find even more recipes for quick and elegant cakes. Don’t miss our raspberry lemon bundt cake, our simply sweet puff pastry cake with vanilla custard, or our exquisite Nutella marble cake. Happy baking!
Lemon Sour Cream Cake
Ingredients
For the batter:
- ¾ cup butter
- 3 organic lemons
- ¾ cup sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup milk
- 2½ cups all-purpose flour
- ¼ cup cornstarch
- 1 pinch of salt
- 2 tsp vanilla extract
- 2 tsp baking powder
For the frosting:
- 1 organic lemon zest and juice
- 1 cup sour cream
- 3 tbsp powdered sugar
- blueberries optional
Instructions
- Grease a 9×5 inch loaf pan with some butter and preheat the oven to 350°F.
- Wash the lemons thoroughly, then dry and zest them. Juice only half a lemon. Then set both the juice and the zest.
- Using a hand mixer, cream together the butter and sugar until light and fluffy. Then, beat the eggs in one at a time.
- While mixing, add the sour cream, milk, lemon juice and lemon zest into the cream.
- In a separate bow,, combine the flour with the cornstarch, salt, vanilla extract and baking powder. Stir the dry ingredients into the batter.
- Pour the batter into the greased loaf pan and bake the cake for 45 minutes in the oven.
- In the meantime, make the frosting. Juice another half a lemon and zest it.
- Then, mix the sour cream with the powdered sugar and the lemon juice until smooth. Frost the cake and sprinkle with lemon zest and blueberries before serving.