Lemon Sour Cream Cake
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Description
This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups white sugar
- 1 cup butter, at room temperature
- 3 eggs
- 1 cup sour cream
- 1 large lemon, zested and juiced, divided
- ½ cup powdered sugar
- 2 tablespoons butter, melted
Directions
- 1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- 2. Sift together flour, baking powder, and salt into a bowl.
- 3. 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. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
- 5. Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.
Nutrition Facts
serving: 1 cake
calories: 436.8 kcal
carbohydrates: 56.6 g
protein: 4.4 g
saturated fat: 13.8 g
cholesterol: 95.1 mg
sodium: 424 mg
fiber: 1 g
sugar: 38.6 g