Lemon Sour Cream Cake

5 from 1 vote

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.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: dessert

Keyword: Lemon Sour Cream Cake

Servings: cake pieces

Calories: 380kcal

Equipment

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 8x8-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 8x8 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