Lemon Sour Cream Cake
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Lemon Sour Cream Cake

1. All-purpose flour - 2 cups
2. Baking powder - 2 teaspoons
3. Salt - 1 teaspoon
4. White sugar - 2 cups
5. Butter, at room temperature - 1 cup
6. Eggs - 3
7. Sour cream - 1 cup
8. Lemon, zested and juiced, divided - 1 large
9. Powdered sugar - ½ cup
10. Butter, melted - 2 tablespoons

How to cook deliciously - Lemon Sour Cream Cake

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan, such as a Bundt (R) pan.

2. Stage

Sift together flour, baking powder, and salt in a bowl.

3. Stage

Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.

4. Stage

Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.

5. Stage

Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over cooled cake.