Lemon sour cream cake

With the sour cream adding a beautiful denseness, and the lemon icing adding a divine zestiness, this simple lemon sour cream cake is packed with indulgent flavours.

  • 20 mins preparation
  • 40 mins cooking
  • Makes 1 Item
  • Print


Lemon sour cream cake
  • 125 gram softened butter
  • 1 cup caster sugar
  • 2 eggs
  • 1 lemon, zest and juice
  • 1 cup sifted self-raising flour
  • 1/2 cup sour cream
  • icing sugar, to dust
  • thick cream, to serve


Lemon sour cream cake
  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease and line a 20cm square cake pan with baking paper.
  • 2
    In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in zest.
  • 3
    Fold in flour alternately with combined sour cream and lemon juice. Pour into pan. Bake 35-40 minutes, until cooked when tested.
  • 4
    Cool in pan 5 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar and serve cut in squares, with thick cream.


To test cake, insert a skewer in the centre. If it comes out clean and dry, the cake is cooked.

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