Desserts

Sour Cream Lemon Cake

This soft and moist Sour Cream Lemon Cake has a perfectly dense crumb, spongey and light center and is filled with bright lemon citrus flavor. It is easy to make and perfect for summer!

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iced lemon cake on a cake stand

Why You’ll Love This Recipe

  • Sour Cream Lemon Cake comes together in under an hour.
  • Bundt cakes are easy to put together and look so elegant.
  • A one-bowl wonder and perfect as a treat or simple dessert. 
  • Can easily be made gluten free with the use of 1:1 gluten free flour.
  • The simple lemon glaze is punchy, sweet and perfectly well balanced.
  • Perfect for Spring, Summer, Gatherings and more.
  • If you loved this one, check out my lemon truffles for a quick no bake treat!

Ingredients And Substitutions

These are the main ingredients and substitutions for Sour Cream Lemon Cake. Scroll down to the recipe card for a full list of ingredients and instructions.

The main ingredient in this recipe is in the name, sour cream. It adds moistness and the perfect amount of tanginess that pairs so well with the lemon. Alternatively, you can use greek yogurt instead.

White sugar works best for this recipe as it’s helps to create depth and of course add sweetness. You can swap for coconut sugar, as long as you don’t mind a brown loaf, or even monk fruit sweetener- although this might change the structure of the cake.

Eggs will help bind all the ingredients together and create a moist and fluffy cake.

Coconut oil is a good fat in this recipe that also creates a moist cake. You can swap for Extra Virgin Olive oil for a unique taste, butter or any other neutral oil.

Lemon extract adds an extra punch of lemon flavor and vanilla extract is necessary for any baked good.

Fresh lemon juice will really bring out that lemon flavor in this cake.

All purpose flour is best for this recipe, but you can easily swap for a 1:1 gluten free flour blend to make this recipe gluten free.

Baking powder will activate with the lemon juice and help create a fluffy cake.

Salt helps to balance out all the flavors.

The icing is made with powdered sugar, lemon juice and corn starch to thicken it up.

all the ingredients you need to make this cake in individual containers

How To Make

ONE: Mix together eggs and sugar until fully combined. Then, add in coconut oil, lemon extract, vanilla extract, sour cream, and freshly squeezed lemon juice. Whisk well.

TWO: Add flour, baking powder and salt to a sifter and then sift into wet ingredients. Whisk once more until fully combined.

THREE: Pour batter into a greased bundt pan and bake until golden brown. Let cool for 10 minutes before removing from the pan and onto a wire rack.

FOUR: Once the cake has cooled completely, top with icing, slice into and enjoy.

Tips And Tricks

Mix together the wet ingredients before adding in the sifted ingredients.

Do not over mix batter, this will create a dense loaf. Whisk gently until combined.

Generously grease the bundt pan to ensure the cake does not stick.

Let cake cool completely before icing it otherwise the icing will melt off.

How To Serve And Store

Serve this Sour Cream Lemon Cake once it has cooled with the homemade lemon icing. You can enjoy it at room temperature with a cup of tea or coffee. This lemon cake also tastes great at room temperature for a quick snack or dessert.

Store leftovers in an airtight container on the counter for 2-3 days and then refrigerate and enjoy up to 5 days.

Lemon cake can also be stored in the freezer. Allow the baked cake to cool completely then wrap in a layer of plastic wrap and then in foil. Freeze for up to 3 months. Allow the frozen cake to thaw completely at room temperature before pouring over the glaze and serving.

a slice of the lemon cake on a plate with a fork taking a bite.

Taste And Texture

This Sour Cream Lemon Cake is sweet, sour and has a punchy lemon flavor. The texture of this cake is unmatched! The lemon flavor is bursting through each layer: the cake has a sponge texture, white the crumb is dense with a slight crunch. The lemon glaze is the icing on top that brings it all together. It’s sweet, tangy and perfectly well balanced.

Frequently Asked Questions

Can I use gluten free flour instead of all purpose?

Yes, I recommend King Arthur’s 1:1 gluten free flour, but Bob’s Red Mill is a good one too. I just find that it’s a bit gummier than King Arthur’s version. Almond flour is not a 1:1 swap.

Is there a way to make this vegan without eggs?

I have not tried testing this recipe without eggs. My best guess is that it would still work, but try adding in more sour cream or greek yogurt.

Can I bake this in a different pan?

Yes, totally! A standard sized loaf pan would be your best bet! Bake for 35-45 minutes before checking in on it. You know it’s done baking when a toothpick inserted in the center comes out clean.

Other Recipes You May Like

If you make this Sour Cream Lemon Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Sour Cream Lemon Cake

This soft and moist Sour Cream Lemon Cake has a perfectly dense crumb, spongey and light center and is filled with bright lemon citrus flavor. It is easy to make and perfect for summer!
Pin Recipe
PREP TIME:
15 minutes
COOK TIME:
45 minutes
TOTAL TIME:
1 hour
Author - Hannah

Ingredients

Lemon Cake

  • 1 cup cane sugar
  • 3 eggs
  • 1/2 cup coconut oil, melted
  • 1 cup sour cream, can sub greek yogurt
  • 1 tsp vanilla extract
  • 1/4 cup lemon juice
  • 1 tsp lemon extract
  • 1.5 cups all purpose flour, can also use a 1:1 gluten free flour
  • 1/2 tsp salt
  • 1.5 tsp baking powder

Lemon Glaze

  • 1.5 cups powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp corn starch

SCALE:

1X

YIELDS:

16 servings

Directions

  1. Preheat oven to 350F and generously grease a bundt cake pan with non-stick spray.
  2. In a large bowl, mix together eggs and sugar until fully combined.
  3. Then, add in coconut oil, lemon extract, vanilla extract, sour cream, and freshly squeezed lemon juice. Whisk well.
  4. Add flour, baking powder and salt to a sifter and then sift into wet ingredients. Whisk once more until fully combined.
  5. Pour batter the prepared bundt pan and bake for 45-50 minutes, or until golden brown and toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan and onto a wire rack to cool completely.
  6. When ready, mix together the powdered sugar, lemon juice and cornstarch and then drizzle it over the baked lemon cake. Let glaze set for 10 minutes and then slice into and enjoy.

Notes

  • Mix together the wet ingredients before adding in the sifted ingredients.
  • Do not over mix batter, this will create a dense loaf. Whisk gently until combined.
  • Generously grease the bundt pan to ensure the cake does not stick.
  • Let cake cool completely before icing it otherwise the icing will melt off.

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