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Lemon Sour Cream Cake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
140 minutes
Tangy lemon sour cream cake with zesty glaze - irresistible!
Ingredients:
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups white sugar
  • 1 cup butter, at room temperature
  • 1 cup sour cream
  • 1 large lemon, zested and juiced, divided
  • 0.5 cup powdered sugar
  • 2 tablespoons butter, melted
Instructions:
  • Preheat the oven to 325°F (165°C) and grease/flour a fluted tube pan, like a Bundt (R) pan.
  • Combine flour, baking powder, and salt by sifting them in a bowl.
  • In a large bowl, whisk together sugar and butter until smooth and creamy using an electric mixer. Add eggs one at a time, mixing well after each addition. Gradually mix in the flour mixture in 3 parts, alternating with sour cream. Stir in lemon zest and pour the batter into the prepared pan.
  • Bake in the preheated oven for 55 to 60 minutes until a toothpick comes out clean. Let it cool on a wire rack for 5 minutes, then gently loosen the edges with a table knife and carefully invert onto a serving plate or cooling rack. Allow it to cool completely for about 1 hour.
  • Combine 3 teaspoons of lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle over cooled cake.

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