Easy Sour Cream & Lemon Cake

The most deliciously moist and tangy Sour Cream & Lemon Cake. Perfect served on it’s own, or heated up with a dollop of cream.

You guys know how much I love lemons, right? Well, you can imagine my excitement when we went to a friends house for lunch a few weeks ago and I discovered that they have the HUGEST, most overflowing lemon tree ever! Yep, it put my cute little potted lemon tree to shame. And so, being the lemon-obssessed woman I am, I left with a tub of lemons. Yes, a tub. I started off with just a bag, but then everyone got into the spirit of lemon picking and before long I was getting into the car with a tub full of lemons. You know you’ve chosen your friends well when you can leave their house after a delicious lunch with a whole tub of lemons.

Sour Cream & Lemon Cake

Anyway, as much as I love lemons I was a little stumped as to how I could use ALL of the lemons. And so I decided to make a Sour Cream & Lemon Cake with lots of lemony goodness. Ok, so to be honest, this cake only made a little dint in my collection of lemons, but it was certainly a good start!

Sour Cream & Lemon Cake

The actual cake is the simplest thing ever. It’s just a matter of creaming the butter and sugar. Mixing in the eggs, sour cream, lemon juice and zest, and finally folding through the flour. Too easy, right? The sour cream gives this cake a beautiful denseness (is that a word… it doesn’t sound right!?).

Sour Cream & Lemon Cake

Oh and then just because a lemon cake isn’t enough, I decided that it needed a lemon syrup drizzled over the top. There’s nothing better than a syrup cake – it keeps everything so ridiculously moist and delicious. If you can say no to a piece of lemon syrup cake then you have way more willpower than me!

Sour Cream & Lemon Cake

If you’re super clever and organised, try and make this cake the day before you need it. That will give the lemon syrup time to seep through the cake and make it even more moist. Yum!

Sour Cream & Lemon Cake

Are you a lemon lover too? What’s your favourite lemon recipe (because I still have HEAPS left!!).

xx

Sour Cream & Lemon Cake

Check out all my favourite Lemon Recipes here…

Easy Sour Cream & Lemon Cake

The most deliciously moist and tangy Sour Cream & Lemon Cake. Perfect served on it's own, or heated up with a dollop of cream.
5 from 7 votes
Print Pin Rate
Course: sweet
Cuisine: Cake
Keyword: Sour Cream and Lemon Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 serves
Calories: 432kcal

Ingredients

  • 125 g butter room temperature
  • 1 cup (215g) caster sugar
  • 2 eggs
  • 300 g sour cream
  • 2 tbs finely grated lemon rind
  • 1/4 cup lemon juice
  • 1 cup (150g) self-raising flour
  • 1 cup (150g) plain flour

For the syrup

  • 1 cup (215g) caster sugar
  • 1/4 cup lemon juice
  • 1/4 cup water

Instructions

Conventional Method

  • Preheat oven to 180 degrees celcius (fan-forced).
  • Grease and line the base and sides of a 22cm round cake tin with baking paper.
  • Cream the butter and sugar together in a large bowl using a stand mixer or hand-held electric beaters until fluffy and pale.
  • Add the eggs one at a time, beating well in between additions.
  • Add the sour cream, grated lemon rind and lemon juice and beat until smooth and creamy.
  • Add the plain flour and the self-raising flour and fold through gently.
  • Pour into the prepared cake tin and place into the oven for 45-50 minutes or until a skewer inserted into the middle comes out clean (or with a few crumbs).
  • Remove cake from the oven and poke holes all of the top of the cake with a skewer (this will allow the syrup to moisten the inside of the cake).
  • Place the caster sugar, lemon juice and water into a saucepan.
  • Bring to a low simmer for 3-4 minutes.
  • Remove the cake from the pan and place onto a wire rack (it's a good idea to place a sheet of baking paper underneath the rack to catch any excess syrup drips).
  • Use a spoon to carefully pour the syrup over the cake.
  • Cut into slices and serve.

Thermomix Method

  • Preheat oven to 180 degrees celcius (fan-forced). Grease and line the base and sides of a 22cm round cake tin with baking paper.
  • Place lemon rind into the TM bowl and mill for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat.
  • Add the butter and caster sugar and cream together on Speed 5 for 30 seconds. Scrape down the sides of the bowl and repeat.
  • Reduce to Speed 2 and add the eggs one at a time through the MC hole.
  • Add the sour cream and lemon juice and mix on Speed 5 for 30 seconds (or until smooth).
  • Add the self raising flour and the plain flour and mix on Speed 2 for 20 seconds (or until just combined) - please note that you may need to use the spatula to help mix/scrape down the sides.
  • Pour into the prepared cake tin and place into the oven for 45-50 minutes or until a skewer inserted into the middle comes out clean (or with a few crumbs).
  • Remove cake from the oven and poke holes all of the top of the cake with a skewer (this will allow the syrup to moisten the inside of the cake).
  • Place the caster sugar, lemon juice and water into the TM bowl. Cook for 3 minutes, 90 degrees, Speed 2.
  • Remove the cake from the pan and place onto a wire rack (it's a good idea to place a sheet of baking paper underneath the rack to catch any excess syrup drips).
  • Use a spoon to carefully pour the syrup over the cake.
  • Cut into slices and serve.

Nutrition

Calories: 432kcal | Carbohydrates: 70g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 106mg | Potassium: 97mg | Fiber: 1g | Sugar: 41g | Vitamin A: 455IU | Vitamin C: 5.4mg | Calcium: 41mg | Iron: 1.3mg
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Sour Cream & Lemon Cake

40 thoughts on “Easy Sour Cream & Lemon Cake”

  1. Estelle says:

    Can this cake be frozen

    1. Lucy Mathieson says:

      It sure can!

  2. Steph says:

    Looks beaut, do you think it’d be Just as nice with cream cheese frosting instead of the syrup?

    1. Lucy Mathieson says:

      Oh definitely!!!!

  3. Rebecca Taboada says:

    5 stars
    Delicious and moist with a poignant lemon taste !

    1. Lucy says:

      Thank you xxx

  4. Aimee says:

    5 stars
    LOVE this recipe. It’s my go-to cake – easy, yum and a consistent crowd-pleaser. I often get asked for the recipe.

    1. Lucy says:

      Thank you so much – that’s absolutely wonderful to hear!

  5. Stacey says:

    5 stars
    Made this cake because I was given a heap of lemons, and WOW beautiful, did t last long the whole family loved it. I tried it with lemon cream cheese icing, which was yum, but I think you can just about do syrup, icing sugar, icing whatever as the cake is so YUM

    1. Lucy says:

      Thank you so much!!! xx

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