sour cream cake

Lemon Sour Cream Cake

all purpose flour

white sugar

baking powder

salt

baking soda

eggs, (at room temperature)

sour cream

(2 sticks) unsalted butter, (at room temperature)

lemon zest

lemon juice

sugar

unsalted butter, (melted and cooled slightly)

Preheat the oven to 350 degrees F. Spray a 13x9-inch pan with nonstick baking spray.

In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.

Use an electric mixer to mix in the eggs, sour cream, butter, lemon zest and lemon juice. On low speed, beat for 1 minute, until blended. Scrape the sides and the bottom of the bowl with a rubber spatula. Beat on medium speed for 1 minute.

Spread the batter evenly into the prepared pan.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack.

MAKE THE CAKE:

In a medium bowl, whisk together the powdered sugar, sour cream, butter, lemon zest and lemon juice until blended and smooth. Spread the icing over the top of the cooled cake.

PREPARE THE ICING:

https://embed.mediavine.com/videos/lj7xw2ytrk2n6o3zun8q

Lemon Sour Cream Cake is an easy and delicious cake made in a 9x13-inch pan.

Bake a simple sour cream cake and drown it in lip-smacking lime syrup.

Lime syrup cake

(1/2 cup) sour cream

tsp finely grated lime rind

milliliters (1/4 cup) lime juice

butter,

tsp vanilla extract

caster sugar

eggs

(1 cup) self-raising flour

(1/2 cup) plain flour

water

lime, thinly sliced

A delicious, soft and light sour cream pound cake. Don&#039;t forget to check out my step by step photos and tips above!

Sour cream pound cake

all-purpose flour ((360 grams))

unsalted butter (room temperature (225 grams))

eggs large (room temperature)

tbsp vanilla extract ((15 milliliters)

sour cream ((8 ounces 227 grams))

Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, salt, and baking soda in a large bowl, whisk together and set aside.

Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.

Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.

Cool in in pan 10 minutes before inverting

A rich, moist, buttery, and delicious Sour Cream Pound Cake made with basic pantry ingredients. Perfect served with a cup of coffee for breakfast, as a snack or delicious dessert with a dollop of whipped cream and fresh berries.

RECIPE: https://preppykitchen.com/sour-cream-pound-cake/


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Sour Cream Pound Cake

This is a wonderful cake that is perfect for any occasion. It is a great way to use up any left over sour cream.

Sour Cream spice Cake with Sour Cream Frosting

white granulated sugar

butter

cinnamon

nutmeg

allspice

vanilla extract

milk

walnuts (chopped)

vanilla extract ((optional))

Preheat oven to 350 degrees.  Spray 2 round cake pans or one bundt pan with cooking spray.   Cream sugar and butter till fluffy.  Beat in eggs and sour cream.

Whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice in another bowl.  Mix into egg and sugar with mixer

Add vanilla extract and milk and continue mixing.   Fold in nuts.  Bake 35 to 40 minutes.  Cool 10 minutes before removing from pans.

Beat all ingredients together until reach spreading consistency.  Spread between layers and over cake.

Sour Cream Frosting Directions

This super moist and delicious scratch White Almond Sour Cream Cake recipe is SO good!

White Almond Sour Cream Cake~ A Scratch Recipe

Large eggs

almond extract

c (73 grams) milk

(242 grams) sour cream

c (285 grams) cake flour

c (300 grams) granulated sugar

(12 grams) baking powder

(3 grams) salt

Preheat oven to 350 degrees Grease and flour...

Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE

In a small bowl, combine eggs, vanilla, almond...

In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.

Mix the dry ingredients (cake flour, granulated sugar,...

Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.

Slowly add the pieces of butter a few...

Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.

It is important to SLOWLY add approx. 1/2...

It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.

Bake at 350 degrees for 35 minutes or...

Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter

This sour cream butter cake with pears &amp; raspberries is an absolute gem from famed Bourke Street Bakery of Sydney. With soft, tender and moist crumbs, this cake tastes absolutely divine and will WOW all your dinner party guests! It is also a very forgiving recipe that is incredibly easy to make.

Sour Cream Butter Cake with Pear & Raspberries

unsalted butter (softened at room temperature)

flour

pear

raspberries

Set the rack in the center of the oven and preheat to 180°C. Grease an 8&quot; round cake tin and line the base and side with baking paper - best if the paper protrude about 1&quot; above the tin.

Please note that I have included two methods below for batter mixing either using conventional stand or hand mixer, or Thermomix so do take note of the sub-headings.

Whisk butter and sugar together either using flat beater or whisk attachment, on low speed until pale and creamy.

Add 1 tsp of vanilla extract, and mix to combine.

Add eggs, one at a time, making sure they are completely incorporated before adding the next.

Add sour cream in two batches, followed by flour in two batches, until well combined.

Batter Mixing using Stand or Hand Mixer

Insert butterfly whisk attachment. Place butter and sugar in TM mixing bowl. Mix for 1min/Spd3. Scrape down sides of bowl using spatula, add vanilla extract and mix for 40secs/Spd3.5.

Add eggs one at a time and mix for 15secs/Spd4, ensuring to scrape down sides of bowl each time.

Remove butterfly whisk attachment. Add sour cream and mix for another 10secs/Spd4.

Add flour and mix on reverse for 30sec/Spd4 until mixture is smooth and creamy.

Batter Mixing using Thermomix

Scoop mixture into prepared cake tin, and arrange pear wedges in an even circle around the tin. Then scatter raspberries over the top.

Bake for 45-55 minutes or until skewer comes out clean when inserted into centre of cake. Tent cake loosely with aluminium foil or baking paper if it starts to brown too much.

Remove from oven and allow to cool in tin for 10 minutes before turning out on wire rack to cool completely. This cake is best eaten as soon as it has cooled, but can also be stored in airtight container for up to 3 days.

Baking Instructions

Soft vanilla Sour Cream Cake made from scratch.

Sour Cream Cake

(1 and 1/2 cups) plain flour or all purpose flour

(3/4 cup) caster sugar or granulated sugar

120 ml (1/2 cup) vegetable oil

240 ml (1 cup) full fat sour cream

(1/2 cup or 1 stick) butter, room temperature

(3 cups) icing sugar

60 ml (1/4 cup) full fat sour cream

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.

In a large mixing bowl, add flour, baking powder, sugar and salt. In a separate bowl, add oil, vanilla and egg. Beat briefly with fork just to break up the egg yolk.

Add to dry ingredients along with the sour cream and stir to combine. The cake batter will be very thick (see photo below) &#8211; this is ok.

 Transfer cake batter to your cake pan and gently smooth the top. Bake cake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean.

Leave cake to cool slightly before carefully removing from cake pan and leaving on a wire rack to cool completely.

To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until smooth and creamy. Add vanilla and sugar and beat slowly until it starts to come together. Add sour cream and continue to beat until smooth.

Cover top of cake with sour cream frosting and serve. 

This cake is delicious!  It is dense, moist and flavorful. So easy to make! The frosting is perfect for this cake. I will definitely make this many more times. Thank you for this recipe

I used your recipe and baked this cake today. I was happy that the frosting was enough for a 13X9 pan. I did find that the frosting is a little on the sweet side for my taste.

Used coconut oil and oh my….. devine! No frosting needed.

First time for everything … this was in oven for over an hour and the center never baked. Oven temp fine, 8 inch pan fine, all AOK.  Cake went into compostable bin.  Sad household tonight.

Happy again with your recipe! This is delicious cake, so sweet and moist. Thank you Jessica!

I came across this recipe because I had sour cream that was going to expire soon and I also needed a recipe that does not require butter because I’m nearly out of it. I’m so glad I read Lily’s question and your response, I had just finished mixing the batter, I was waiting for my son to finish with the oven so  while I was waiting the few minutes for the oven I read through the comments and with this I decided to grate lemon zest just before it went into the oven! The cake is delicious.  I didn’t make the frosting because I just don’t eat sweet things, mildly sweet is perfect which is what this cake is. I Love it!!  Soon I will bake this cake again and also make the frosting to give to someone.  I love to bake and I almost always give the goods away, soon there will be a very happy person!! :)

Absolutely delicious. I took Jessica’s advice and turned this into a lemon blueberry cake and I think it was definitely the right move. 

1-2 lemons zested into the sugar separately and rub it together. Fold in about a cup of blueberries into the batter (toss with flour if your so inclined). 

Add another zest of lemon into the frosting with 1 tablespoon of lemon juice. I’m docking 1 point off the rating because the frosting is too sweet as written I think. I would start with 1/2-1 cup of sugar and keep adding more to your taste. 

I made a quick blueberry compote and dropped dollops of it onto the frosting and swirled it around for decoration on top. 

The sour cream and oil keeps this cake super moist for days! We kept it in the fridge and took our individual slices fo come to room temp on the counter before eating.

You’re right! This is the best homemade cake I’ve made! It’s light and moist and holds it shape very well. It’s good enough to eat without the frosting and it’s only one layer and is perfect for one or two people. You could make two if you have a bigger family. It’s plenty sturdy to hold up a second layer. I’m impressed!

I totally agree!  I’m glad I had the extra sour cream or I’d never have found this recipe!

Just made this cake an hour ago and it's gone!! Absolutely amazing cake, soft and buttery tasting even though no butter in here. Must be th3 sour cream. 10/10 for this recipe. Thank you for sharing

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648006240/wlfislqfoh42vzruyib8.mp4

Amazing Sour Cream Cake made from scratch. This beautiful one-layer cake has a tender crumb and a creamy sour cream frosting. It's quick, easy and perfect for celebrations.

Olive oil&#39;s naturally peppery, floral flavor complements the deep, rich, sweet flavor of chocolate in this sophisticated one-bowl olive oil dark chocolate cake

1-Bowl Dark Chocolate Olive Oil Cake Recipe

all-purpose flour

cocoa powder

½ tsp kosher salt

eggs, room temperature

olive oil

½ cup (1 stick) unsalted butter, room temperature

cocoa powder, sifted

espresso

heavy cream

Prepare a 9-inch round cake pan by spraying it with nonstick spray and lining it with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.

Whisk in the eggs, sour cream, vanilla, and oil.

Whisk in hot tap water, ¼ cup at a time, until the batter is thick and ribbons, about ½ cup total.

Bake until the top springs back when lightly pressed, about 40 minutes.

To make the frosting, in a stand mixer beat the butter and powdered sugar until fluffy.

Add cocoa powder, instant espresso, and heavy cream, and continue to beat until fully incorporated.

Slowly drizzle in melted chocolate with the mixer running.

Spread the frosting on the cooled chocolate cake.

Top 8 sour cream cake recipes from across the web

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Lemon Sour Cream Cake

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Top 8 sour cream cake recipes from across the web

The most viewed sour cream cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Sour Cream Cake

Lime syrup cake

Sour cream pound cake

Sour Cream spice Cake with Sour Cre...

White Almond Sour Cream Cake~ A Scr...

Sour Cream Butter Cake with Pear & ...

Sour Cream Cake

1-Bowl Dark Chocolate Olive Oil Cak...

The most viewed sour cream cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine