Lemon Sour Cream Cake
A fluffy zesty cake perfect for afternoon tea or afternoon snack.
Servings: 8 People
Ingredients
- 1 Cup Unsalted Butter Room Temperature
- 2 Cups Granulated Sugar
- 3/4 Cup Sour Cream Room Temperature
- 5 Large Eggs Room Temperature
- 2 1/2 Cup All Purpose Flour Sifted
- 2 Tsp Baking Powder
- 3 Tbsp Lemon Juice Fresh
- 1 Tbsp Grated Lemon Zest Fresh
- 2 Tsp Vanilla Extract
Lemon Glaze
- 1 3/4 Cup Powdered Sugar Sifted
- 3 Tbsp Lemon Juice Fresh
- 1 Tsp Vanilla
Instructions
- Preheat oven to 325°. Grease bundt cake pan with butter and set aside.
- In a stand mixer cream room temperature butter and granulated sugar until fluffy.
- Next, sift all dry ingredients making sure there are no lumps. Add a 1/2 cup of flour to the mixer alternating between one egg and 1/2 cup flour. Do not over mix.
- Lastly add the remaining juice, zest and extract.
- Pour batter into pre-greased pan and bake for 1 hour. Check at the 45 minute point to ensure quality. Use a toothpick to guarantee it's done.
- Let rest for 10 minutes and gently turn out to rack to cool fully.
Lemon Glaze
- Mix all ingredients until a thick mixture forms. If the consistency is to wet ass 1/2 tbsp of powder sugar. If to wet add more lemon juice.
