This lemon cake happened quite by chance. I was taking a day off and thought to myself, “Oh I would just kill for a piece of lemon cake!” I went into the kitchen and after searching for my recipe card, I gave up and thought I’d wing it. I ended up sort of guestimating as I went along, and would you know it, the cake turned out BETTER than my usual lemon cake! My husband, who usually turns his nose up at a cake, devoured a 6-inch round in less than 5 minutes. I immediately ran into the living room to type up the recipe and here it is. A perfectly delicate and tender lemon sour cream cake!
Soft and Fluffy Lemon Sour Cream Cake
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
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.
I layered this cake with raspberry jam and stabilized whipped cream, it was utterly delicious and light as air!