Are you dreaming of a moist, tender cake bursting with bright lemon flavor? Look no further! This lemon cake recipe, featuring the magic of sour cream, is the perfect answer. It's surprisingly easy to make, even for beginner bakers, and delivers a delicious homemade treat that's sure to impress. Get ready to experience the ultimate comfort food with a zesty twist – this recipe is your new go-to for quick dinner ideas, healthy meals, or simply a delightful afternoon snack. This easy recipe is perfect for showcasing your homemade cooking skills.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- ½ cup milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This simple step ensures your cake releases easily and prevents sticking.
Making the Cake Batter:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for a perfectly light and fluffy cake.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. A stand mixer or hand mixer works best for this, but you can also do it by hand if you have the time and energy!
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Beat in the eggs one at a time, then stir in the sour cream and milk until just combined. Don't overmix!
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
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Stir in the lemon juice and lemon zest. The fresh zest adds a wonderful aromatic dimension to the cake.
Baking the Cake:
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Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking and ensures even cooling.
Making the Lemon Glaze:
- While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, if needed to reach your desired consistency.
Finishing Touches:
- Once the cake is completely cool, pour the lemon glaze over the top, letting it drizzle down the sides.
Tips and Variations:
- For a richer flavor, use buttermilk instead of regular milk.
- Add ½ cup of blueberries or raspberries to the batter for a delicious twist.
- If you don’t have lemon zest, you can substitute with a teaspoon of lemon extract.
- For a more intense lemon flavor, increase the amount of lemon juice and zest.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutritional Information (per serving, approximate):
Calories: Approximately 300 Fat: 15g Protein: 4g Carbohydrates: 40g Sugar: 25g
This lemon sour cream cake is a delicious and easy-to-make dessert perfect for any occasion. The combination of the tangy lemon and creamy sour cream creates a truly unforgettable flavor that's sure to become a family favorite. Enjoy!