Lemon Sour Cream Butter Cake – Katyanne

lemon butter cake

Katyanne says “I made this cake for my sisters engagement party, hence the flowers forming the heart on top, and it went down a treat. I recommend serving it with Greek yoghurt. “

Lemon Sour Cream Butter Cake

150g butter
50g sour cream
½ cup caster sugar
½ cup golden sugar (or just use all caster sugar)
3 eggs, separated
Zest of 1 lemon
1 tsp lemon extract
1 tsp vanilla extract
1 tsp vanilla bean paste
¾ cup milk
2 cups plain flour
1 tsp baking powder
¼ tsp baking soda
2-3 tbsp lemon curd


Beat the butter and sour cream to combine. Add the sugar and beat to cream the mixture. Make a well in the middle of the mixture, add the egg yolks, and beat to combine. In the meantime, lightly whisk the egg whites until slightly foamy. Add these to the mixture, along with the lemon zest, lemon extract, vanilla extract, and the vanilla bean paste, and mix till combined. Using a spatula mix through half the milk. Add the flour, baking powder and baking soda, and initially work into the mixture using a spatula. Once there is no obvious dry ingredients at the top, add the remaining milk. Beat on a medium speed until nearly combined. Using the spatula mix through the lemon curd, adding more to taste if necessary. Bake at 150 degrees for around 45-55 minutes, or until a skewer comes out cleanly and the top of the cake is golden in colour.

Makes one 8” round cake


Lemon Buttercream



250g butter, softened

1/3 cup milk

1 kg icing sugar

2 teaspoons vanilla extract

1 teaspoon vanilla bean paste

Zest of 2 lemons

3 tablespoons of lemon curd

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