LEMON SOURDOUGH CAKE – Simple & Delicious

As I took my first bite of the Lemon Sourdough Cake, the tangy aroma of lemon zest danced on my tongue, followed by the subtle sweetness of the cream cheese frosting. The tender crumb and subtle crumbliness of the cake were a perfect combination, leaving me wanting more. The experience was a sensory delight, reviving my taste buds and transporting me to a world of pure bliss. Each bite was a masterclass in balance and precision, where every element worked harmoniously to create a truly unforgettable dessert.

If you’re looking for a show-stopping dessert that will impress your loved ones, look no further. This Lemon Sourdough Cake has it all See Related Recipe. With its beautiful, golden-hued appearance and delectable flavors, this cake is sure to be the star of your next gathering. Try making it today and experience the magic for yourself.

Why This Recipe Works

• The addition of sour cream not only enhances the moisture level but also contributes to a tender crumb, which is further aided by the gentle folding of dry ingredients.
• Using pure vanilla extract as opposed to imitation flavorings gives this cake a rich, authentic taste.
• Adding lemon zest at strategic points allows for an even distribution of its citrus flavor, balancing out sweetness.

Key Ingredients

High-quality ingredients will make all the difference in your Lemon Sourdough Cake. For this recipe, I recommend choosing the following brands and types:

For the sour cream: Libbey’s or Cloverhill

For the unsalted butter: Challenge or Straus Family Creamery

Recipe Courtesy of Our Kitchen 

Lemon Sourdough Cake

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 cups sour cream

2 large eggs

1//2 cup granulated sugar

2 tablespoons freshly squeezed lemon juice

1/2 cup unsalted butter, softened

2 teaspoons vanilla extract

1/2 cup granulated sugar

2 cups all-purpose flour

1 teaspoon salt

1 cup cream cheese frosting

Directions

1

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flours and set aside.

2

In a large mixing bowl, combine sour cream, eggs, sugar, lemon juice, and vanilla extract. Whisk until smooth. Add the softened butter and mix until combined.

3

Gradually add the dry ingredients, mixing until just combined. Do not overmix. Transfer the batter to a greased 9-inch (23cm) round cake pan.

4

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

5

Once the cake has cooled, transfer it to a wire rack to cool completely. Drizzle the top with glaze made by melting cream cheese frosting in the microwave for 10-15 seconds. Slice and serve.

Storage & Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days. Reheat by microwaving for 10-15 seconds or thawing at room temperature.