Lemon Sour Cream Cake

This moist and dense cake--made with sour cream, flavored with tart lemon zest, and topped with a sweet, lemony glaze--will not last long in your house!

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 437 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 3 eggs
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup sour cream
• 2 tablespoons butter, melted
• ½ cup powdered sugar
• 1 cup butter, at room temperature
• 1 large lemon, zested and juiced, divided

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Step 2

Sift together flour, baking powder, and salt into a bowl.

Step 3

Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.

Step 5

Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.