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Sour Cream Lemon Cake


2 cups flour
2 tsp Baking Powder
1 tsp salt
1 cup unsalted butter
2 cups sugar
3 eggs
lemon zest from 1 lemon
1 cup sour cream

For Lemon Icing
1/4 cup unsalted butter
2 tbs lemon juice
2 cups powdered sugar


Preheat oven 325, spray bundt pan.
Sift flour, baking powder and salt into a medium bowl, set aside.
In a bowl cream together butter and sugar at low speed until blended, then beat at medium speed for 6 minutes. Beat in eggs one at a time, scraping sides of the bowl. Add lemon zest and blend. Add flour mixture alternately with sour cream adding each in 3 additions. Pour batter into prepared pan. Bake for 1 hour.
Cool in pan for 10 minutes.
Meanwhile mix lemon icing ingredients.
Put cake on platter and drizzle with icing.

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Nutritional Information
Per Serving

no nutrition information available