Sour Lemon Cake Recipes

MOIST LEMON SOUR CREAM CAKE

Steps:

• preheat oven to 175c (350f) on bake, not fan
• butter a 25cm (10 inch) bundt pan - make sure you butter every tiny bit of the tin as bundt pans are notorious for sticking as happened to us
• cream butter and sugar till light and fluffy (5 minutes) with a mixer - see notes on creaming butter and sugar above
• sift flour, salt, bicarb soda (baking soda) together and set aside
• add eggs one at a time to the butter and sugar, mix each egg until well incorporated (scrape the sides of the bowl)
• add zest and stir
• remove the mixer and use a spatula to add the flour and sour cream alternately (add 1/3 flour and 1/3 of sour cream at a time gently folding in between each addition being careful not to over mix or your cake will be tough)
• spoon mixture into the bundt tin and tap the tin 2 or 3 times on the bench to remove any air bubbles
• bake on middle shelf for 55-60 minutes, or until a skewer comes away clean
• remove from oven and slide a knife down around the middle of the tin to release any stuck cake and allow to cool for 10 minutes
• carefully release the cake from the tin and place on a sheet pan with a cooling rack
• make the syrup
• brush the hot syrup over the still hot cake and allow to cool completely before adding the glaze
• spoon glaze over the cake and let the glaze drizzle down the sides
• garnish with some lemon zest
• serve and enjoy!
• heat water and sugar till sugar has dissolved
• remove from heat and add lemon juice
• sieve icing (powdered) sugar in a bowl
• whisk in the cream until smooth and no lumps appear
• add lemon juice and mix

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift together flour, baking powder, and salt into a bowl.
• 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.
• 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.
• Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

SOUR LEMON CAKE

Steps:

• Place butter, sugar and lemon rind in the bowl of an electric mixer, and beat until light and creamy, Add eggs to mixer and beat well.
• Fold flour, sour cream and lemon juice through mixture.
• Immediately place mixture in a greased and lined 20 cm (8 inch) square cake tin and bake in a preheated 350F (180C) oven for 40 minutes or until cake is cooked when tested with a skewer.
• Cut cake into wedges and serve warm with cream.

SOUR CREAM LEMON CAKE

Steps:

• Preheat oven to 325.
• Mix the ingredients for the cake and pour into a greased 9 x 13 cake pan.
• Bake until golden brown and knife inserted in center of cake comes out clean.
• Poke holes into top of cake and pour lemon glaze over the cake slowly so that it has time to soak inches.