Sometimes the best recipes happen by accident, and this Lemon Sour Cream Cake is the perfect example. Created on a whim after craving a slice of homemade lemon cake, this recipe turned out even better than expected, with an incredibly soft, tender crumb and bright citrus flavor. Paired with tangy raspberry jam and light stabilized whipped cream, this simple yet elegant dessert by our American Cake Decorating Staff is perfect for spring celebrations, summer gatherings, birthdays, or anytime you’re craving a fresh, citrusy cake.
Ingredients:
- 12 oz white sugar
- 11 oz self-rising flour
- 2 sticks butter (unsalted)
- 5 medium eggs
- 1/3 cup sour cream
- 1/2 cup milk
- 2 tsp lemon extract
- 1 tbs lemon juice
- 1/4 tsp of salt
Instructions for Lemon Sour Cream Cake:
- Preheat oven to 350 degrees and grease and flour three 6-inch round pans.
- Place sugar, salt, and flour in a large mixing bowl and mix to combine, add softened butter and whisk for 2 minutes on medium-high speed until mixture resembles wet sand.
- In a jug, combine eggs, milk, extract, sour cream, and lemon juice and beat to combine.
- Add wet ingredients into dry and beat on high for 4 minutes.
- Spoon batter into buttered and lined pans and bake at 350 for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes before turning out onto a wire rack to cool completely.
- * We layered this cake with raspberry jam and stabilized whipped cream, it was utterly delicious and light as air!
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