Lemon Sour Cream Cake

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lemon sour cream cake


  • 220g butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 3 tablespoons grated lemon or lime zest
  • 3 cups sifted flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1 1/2 cups sour cream
  • 1/4 cup milk






Preheat oven to 170 C.
Beat butter and sugar until pale and creamy, add zest and eggs.
Add 1/2 of the combined dry ingredients and when almost mixed add 1/2 the
combined wet ingredients. Then add flour (reserve a small amount to finish
batter), then remaining wet ingredients. Add the final reserved flour. Fold
gently but thoroughly.
Pour into a lined 26cm round cake pan.

Bake at 175 degrees Celsius for 35-40 minutes until cake tests cooked.

Allow to cool for 10 minutes before turning out from the tin.  When cold ice with lemon icing.

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