Simple & Moist Lemon Sour Cream Cake Recipe

There is something undeniably uplifting about a dessert that perfectly balances tangy freshness with tender crumb, and this Simple & Moist Lemon Sour Cream Cake Recipe does just that in the most delightful way. Packed with the zing of fresh lemon rind and the creamy richness of sour cream, every bite melts in your mouth with a moist texture that’s utterly irresistible. The burst of juicy raspberries adds a fresh contrast, making this cake a fantastic treat for any occasion, whether it’s an afternoon tea or a weekend gathering with friends. I’m thrilled to share this recipe because it promises simplicity without compromising on flavor, allowing you to create a memorable dessert that tastes as good as it looks.

Ingredients You’ll Need

The beauty of this Simple & Moist Lemon Sour Cream Cake Recipe lies in its straightforward yet carefully chosen ingredients. Each item plays a vital role in ensuring the cake’s moistness, lightness, and vibrant lemony goodness.

• Unsalted butter (125 g / 4.5 oz): Brings rich, creamy texture and perfect tenderness when at room temperature.
• Sugar (165 g): Sweetens the cake just right while helping achieve that lovely golden crust.
• Lemon rind (5 g): Provides a fresh, zesty aroma and bright citrus flavor that defines this recipe.
• Eggs (3): Act as the essential binder while adding structure and moisture to the cake.
• All-purpose flour (160 g, sifted): Creates the perfect crumb foundation without weighing the cake down.
• Baking powder (½ teaspoon, sifted): Gives just enough lift for a light and fluffy result.
• Sour cream (85 g): The secret to unforgettable moisture and a subtle tang that complements the lemon.
• Fresh raspberries (125 g / 6 oz, or ½ cup frozen): Adds juicy bursts of sweetness and vibrant color to the finished cake.

How to Make Simple & Moist Lemon Sour Cream Cake Recipe

Step 1: Prepare Your Ingredients

Start by letting your unsalted butter soften to room temperature, which helps it blend seamlessly with the sugar for a fluffy base. Sift the flour and baking powder together to ensure your cake stays light and free of lumps. Zest the lemon carefully to capture that fresh citrus aroma, and have your eggs and sour cream ready to mix in. If using frozen raspberries, gently thaw and drain any excess liquid.

Step 2: Cream Butter, Sugar, and Lemon Zest

Using a hand mixer or stand mixer, beat the butter and sugar with the lemon rind until the mixture looks pale and fluffy. This step incorporates air and infuses the base with bright lemon scent, which is critical for depth of flavor in this Simple & Moist Lemon Sour Cream Cake Recipe.

Step 3: Add Eggs One at a Time

Mix in the eggs one by one, ensuring each is fully integrated before adding the next. This method prevents curdling and keeps the batter silky-smooth. The eggs enhance the cake’s structure while maintaining its tender crumb.

Step 4: Incorporate Dry Ingredients and Sour Cream

Gently fold the sifted flour and baking powder into the wet mixture. Then fold in the sour cream carefully, making sure not to overmix. The sour cream is a superstar here; it adds moisture and a subtle tang that perfectly balances the citrus.

Step 5: Add the Raspberries

Fold the fresh or thawed raspberries into the batter gently to distribute them evenly without crushing. These little bursts of fruit will shine in both flavor and appearance once baked.

Step 6: Bake to Perfection

Pour the batter into a greased or lined cake pan and bake in a preheated oven at 175°C (350°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean. When you pull this cake from the oven, the aroma alone will make you eager for your first slice.

How to Serve Simple & Moist Lemon Sour Cream Cake Recipe

Garnishes

To elevate your serving, dust the top lightly with powdered sugar or add a drizzle of homemade lemon glaze for that shiny, tangy finish. Fresh mint leaves or extra raspberries arranged on top can bring an elegant touch and a pop of color that makes the cake truly festive.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, which adds a creamy contrast to the bright lemon flavors. For a heartier option, serve alongside a fruit salad featuring seasonal berries for a refreshing balance.

Creative Ways to Present

Consider turning this Simple & Moist Lemon Sour Cream Cake Recipe into smaller cupcakes for a charming party treat, or slice it and layer it with lemon curd and whipped cream for a decadent trifle. The possibilities are endless and always delicious.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days to maintain its moist texture. Refrigeration is an option but may dry out the cake slightly unless well wrapped.

Freezing

You can freeze the cake by wrapping it tightly in plastic wrap and then in foil to prevent freezer burn. It keeps well for up to 3 months. When ready, thaw overnight in the fridge for the best texture.

Reheating

Warm slices gently in a microwave for about 15 seconds or in a low oven (150°C / 300°F) for 5 to 10 minutes. This helps refresh the moistness and brings back that lovely fresh-baked aroma.

FAQs

Can I substitute the sour cream in this recipe?

Yes! Greek yogurt is a great substitute for sour cream, adding similar moisture and tanginess without compromising the cake’s texture or flavor.

Is it possible to make this cake gluten free?

Absolutely. Swap the all-purpose flour with a gluten-free blend that includes xanthan gum for structure, but be mindful to sift it properly to keep the batter light.

What can I use instead of fresh lemon rind?

If you don’t have fresh lemons, finely grated dried lemon peel or a teaspoon of lemon extract can work. Fresh zest is best for the brightest, clean lemon flavor.

Can I use frozen raspberries without thawing?

It’s better to thaw and drain frozen raspberries first to prevent excess moisture from making the batter too wet, which can affect the cake’s texture.

How long does this cake stay moist?

Thanks to the sour cream, this cake stays delightfully moist for about 2 days at room temperature. Beyond that, refrigerate or freeze to retain its best quality.

Final Thoughts

I hope you’ve enjoyed discovering this Simple & Moist Lemon Sour Cream Cake Recipe as much as I love making and sharing it. It’s a reliable crowd-pleaser that’s easy to whip up and taste so fresh and indulgent. Whether you’re baking for friends, family, or just to treat yourself, this cake promises smiles and happy taste buds all around. So go ahead, grab those ingredients, and bake your next favorite dessert today!

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