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Russian Sour Cream Cake
Russian Sour Cream Cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
125 minutes
Simple 3-ingredient Russian cake filled with tangy lemon cream.
Ingredients:
  • 3 eggs
  • 1.75 cups sour cream
Instructions:
  • Heat your oven to a toasty 325 degrees F (165 degrees C) and generously grease a 9-inch springform pan.
  • In a large bowl, whisk together eggs and 1 cup of sugar until smooth and thick using an electric mixer for 5 minutes. Sift in 1 cup plus 2 tablespoons of flour and gently fold into the batter using a wooden spoon or spatula. Transfer the batter into the prepared springform pan.
  • Bake in the preheated oven for 25-30 minutes until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then cool completely on a wire rack for about 1 hour.
  • In a large bowl, whisk together sour cream, 1 cup of sugar, and lemon juice until a thick cream forms, about 10 to 15 minutes of beating with an electric mixer.
  • Slice the cake into 3 layers. Place the bottom layer on a cake platter and spread with cream filling. Add the second layer and spread another layer of filling. Top with the third layer and cover the whole cake with the remaining cream. Refrigerate until serving.

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