Lemon sour cream cake

Simple lemon sour cream cake recipe with divine flavours. The sour cream gives the cake a beautiful denseness, with the lemon icing adding extra zest to the already delicious cake.

  • 25 mins preparation
  • 50 mins cooking
  • Serves 10
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Lemon icing
  • 2 cup icing sugar
  • 15 gram butter
  • 1 tablespoon lemon juice
  • 1 tablespoon hot water
Lemon sour cream cake
  • 125 gram butter, softened
  • 1/2 cup caster sugar
  • 1 tablespoon lemon zest, plus extra to decorate
  • 1 teaspoon vanilla essence
  • 2 egg
  • 2 cup self-raising flour, sifted
  • 1 cup sour cream
  • 1/2 cup lemon juice


Lemon sour cream cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round cake pan.
  • 2
    In a bowl, using an electric mixer, beat butter, sugar and zest together until pale and creamy. Add vanilla, then add eggs one at time, beating well after each addition.
  • 3
    Lightly fold flour into creamed mixture alternately with sour cream and juice, beginning and ending with flour.
  • 4
    Spread mixture into pan. Bake 45-50 minutes until cooked when tested. Cool in pan 5 minutes, before turning onto a wire rack to cool completely.
  • 5
    To make Lemon Icing; sift icing sugar into a bowl. Add butter, juice and water. Beat well until smooth and a spreadable consistency.
  • 6
    Spread over cooled cake. Sprinkle with extra zest.


The cake is cooked if a skewer inserted comes out clean and dry, if the cake springs back after pressing lightly with a fingertip, or if it shrinks from the side of the pan.

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