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Tuesday, September 20, 2011

Sour Cream Lemon Cake


This is delicious and moist and I loved the fact that I didn’t have to ice it so it made it nice and quick.

110 grams butter
1 cup sugar
3 eggs
The rind of one large lemon
1 cup flour
1 teaspoon baking powder
120 grams sour cream

Juice of one large lemon
1 Tablespoon hot water
¼ cup sugar (with an additional teaspoon or two for dusting)

Cream butter and sugar.  Then beat in eggs and lemon rind.
Sift flour and baking powder.  Fold in flour mix in three lots alternating with sour cream.
Mix until smooth and pour into a well greased tin (I also lined the base of mine with waxed baking paper).
Bake in an oven that has been pre-heated to 160°C for 35-40 minutes.
To make the glaze, juice your lemon (make sure you get as much juice out as possible) and add the tablespoon of hot water (it will help dissolve the sugar), add the ¼ cup sugar to the juice a teaspoon at a time, stirring after each addition.
Once the cake is cooked remove from the oven, leave your cake in the tin for 5 minutes before pouring on glaze and dust with a teaspoon or two of sugar for decoration.  To help the glaze seep through the cake I used a skewer to pierce the cake all over.
Remove from tin when cool.  You can eat it by itself or alternatively with some fresh cream or natural yoghurt.



  1. I'll have to try this, we pinched a whole heap of lemons off the tree at Simon's grandparents place in the weekend :)

  2. Haha, I told Simon and he is making right now!

  3. I made this and it was AMAZING. One of my go-to cakes now.

    I did tell you

  4. I have made 5 of these in the past two weeks...yes 5! Best lemon cake I have ever made. I put lemon icing on top as well, delish!

    1. It is so yummy isn't it! We have a whole bunch of lemons that are nearly ripe so I'd say I will be whipping one of these up soon :-)

  5. Just made this cake and it was delish so fluffy and moist and EASY!!!

  6. This is such a favourite - thanks for the delicious recipe

  7. Made this for the first time today, everyone loved it.
    Love your site guys, havn't had a failed recipie from you yet!
    Kelly :)

  8. Hi what size tin do you use?do you think this could be made as a loaf? I'm on the quest for the perfect lemon loaf recipe but am yet to come close. Many are too heavy and not lemony enough. I had one that looked amazing cooked the when I added the syrup it totally and I mean totally collapsed. I have absolutely no idea why do you have any suggestions as to why this may happen? Thanks for your help! Sarah

  9. Hi,

    Courtenay made this cake and I am going to guess she used a 20cm springform tin or something similar.

    This is a good recipe for a lemon loaf: http://www.bakingmakesthingsbetter.com/2010/09/lemon-loaf.html

  10. This is my go to cake recipe for taking to an afternoon tea or friends. It is so easy, so delicious and always enjoyed. Thanks for the recipe!! I have also just made a large one with double the recipe. It took about 60 minutes in the oven and i covered it with tinfoil for the first 20 minutes so the top didn't burn. I will serve it topped with blueberries and white chocolate shavings for a birthday cake.