Lemon sour cream cake is quick to prepare and is an extra moist cake. Topped with a simple lemon icing, this cake is perfect for parties, holidays, or simply as dessert.
When you’re in the mood for a cake but don’t want to spend the entire day baking in the kitchen, this cake is for you. It’s my iced lemon snack cake, all done in an 8×8 inch square pan. Only 9 small pieces of cake with this one, making it an easy recipe for a small birthday or holiday dessert. Let’s make it!
Ingredients
- Cake flour
- Baking powder
- Salt
- Lemon zest
- Butter, unsalted
- Granulated sugar
- Large eggs
- Almond extract
- Sour cream
- Lemon juice
- Colorful sprinkles
- Powdered sugar
- Lemon juice
- Heavy whipping cream
Step-by-Step Instructions
- To make the iced lemon cake: Preheat the oven to 350 degrees F. Spray an 8×8 inch pan with nonstick baking spray.
- In a medium-sized bowl, whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
- In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add in the eggs one at a time, followed by the almond extract, sour cream, and lemon juice. Mix until combined.
- Carefully, add the flour mixture into the wet mixture. Mix until just combined.
- Pour batter into the prepared 8×8 pan.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the lemon cake from the oven and let cool for 20 to 30 minutes before removing it to a cooling rack.
Make the icing:
- Add the powdered sugar, lemon juice, and heavy whipping cream to a medium-sized bowl. Whisk until smooth. If you would like a thicker icing keep adding more powdered sugar. If the icing is too thick, add more lemon juice or heavy whipping cream to thin it out.
Spread the icing on top of the lemon cake and sprinkle with your favorite colorful sprinkles. Serve immediately.
Got a sweet tooth? Try these recipe favorites:
- Chocolate Peppermint Cupcakes
- Chocolate Avocado Banana Bread
- Spice Cupcakes with Cream Cheese Frosting
Lemon Sour Cream Cake
Lemon sour cream cake is quick to prepare and is an extra moist cake. Topped with a simple lemon icing, this cake is perfect for parties, holidays, or simply as dessert.
Servings: 9 cake pieces
Calories: 380kcal
Ingredients
- 2 ½ cups cake flour scoop and level method
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ cup sour cream
- 2 tablespoons lemon juice
- Colorful sprinkles
For the Lemon Icing
- 1 cup powdered sugar sifted
- 2 tablespoons lemon juice
- 1 tablespoon heavy whipping cream
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 350 degrees F. Spray an 8×8-inch pan with nonstick baking spray.
- Blend the dry ingredients. In a medium-sized bowl, whisk together the cake flour, baking powder, salt, and lemon zest. Set aside.
- Cream butter and sugar. In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs one at a time, followed by the almond extract, sour cream, and lemon juice. Mix until combined.
- Add the dry ingredients. Carefully, add the flour mixture to the wet mixture. Mix until just combined. Pour batter into the prepared 8×8 pan.
- Bake. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool for 20 to 30 minutes before removing it to a cooling rack.
Make the icing
- Combine the ingredients. Add the powdered sugar, lemon juice, and heavy whipping cream to a medium-sized bowl. Whisk until smooth. *If you would like thicker icing keep adding more powdered sugar. If the icing is too thick, add more lemon juice or heavy whipping cream to thin it out.
- Ice the cake. Spread the icing on top of the lemon cake and sprinkle with your favorite colorful sprinkles. Serve immediately.
Notes
- You can use vanilla extract instead of almond.
- 1 tablespoon of lemon zest is about 1 lemon.
- 2 tablespoons of lemon juice is half of a large-sized lemon.
- What is the difference between cake flour and all-purpose flour? I prefer to use cake flour in this recipe for a fluffier texture. All-purpose flour has a higher protein count, which will result in a dense cake. Cake flour has a low protein count and will give the cake a fluffy and tender texture.
- You can use all-purpose flour in this recipe instead of cake flour. You will use 2 ¼ cups of all-purpose flour instead of 2 ½ cups as the recipe states above.
- The scoop and level method is the process you will use to accurately measure your cake flour. All you need to do is take a spoon and scoop the flour into a dry measuring cup, and then using the back of a knife scrape the top to level it.
Nutrition
Calories: 380kcal | Carbohydrates: 57g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 244mg | Potassium: 78mg | Fiber: 1g | Sugar: 31g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg
If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!
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