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Simple & Moist Lemon Sour Cream Cake Recipe

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4.1 from 55 reviews

This Simple & Moist Lemon Sour Cream Cake is a delightful, tangy dessert featuring a tender crumb enhanced by fresh lemon zest and creamy sour cream. With a perfect balance of sweet and citrus flavors, it is topped with fresh raspberries for a burst of freshness. Ideal for any occasion, this cake is easy to prepare and sure to impress.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Cake Batter

  • 125 g unsalted butter (4.5 ounces), at room temperature
  • 165 g sugar
  • 5 g lemon rind (zest)
  • 3 large eggs
  • 160 g all-purpose flour, sifted
  • ½ teaspoon baking powder, sifted
  • 85 g sour cream

Topping

  • 125 g fresh raspberries (6 ounces), or ½ cup frozen

Instructions

  1. Preheat the oven. Set your oven to 350°F (175°C) to warm up while preparing the batter.
  2. Cream the butter and sugar. In a large mixing bowl, beat the unsalted butter and sugar together until pale, fluffy, and light in texture which should take about 3-5 minutes.
  3. Add lemon rind and eggs. Mix in the lemon zest until evenly distributed, then add eggs one at a time, beating well after each addition to ensure full incorporation.
  4. Combine dry ingredients. In a separate bowl, sift together the all-purpose flour and baking powder for a smooth, lump-free blend.
  5. Mix dry ingredients and sour cream. Gradually fold the sifted dry ingredients into the butter mixture alternating with the sour cream, beginning and ending with the dry ingredients. Mix gently to preserve airiness.
  6. Prepare the baking pan. Grease and flour a 9-inch (23 cm) round cake pan or line with parchment paper for easy removal.
  7. Pour and top. Transfer the batter into the prepared pan, smoothing the top evenly. Scatter fresh or frozen raspberries over the surface gently pressing some slightly into the batter.
  8. Bake the cake. Place in the preheated oven and bake for approximately 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool and serve. Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely. Slice and serve as desired.

Notes

  • Room temperature ingredients help achieve a smooth batter and even baking.
  • Sifting flour and baking powder ensures a lighter cake texture.
  • Frozen raspberries can be used but do not thaw to prevent color bleeding.
  • The cake is best enjoyed within 2 days but can be refrigerated for up to 3 days, tightly wrapped.
  • For a more pronounced lemon flavor, consider adding a tablespoon of fresh lemon juice to the batter along with the zest.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/simple-and-moist-lemon-sour-cream-cake-recipe/