Ingredients

Cake Ingredients

230 grams (1.5 cups) all-purpose flour
250 grams (1 cup) sour cream
3 eggs
125 milliliters (0.5 cup) vegetable oil
150 grams (0.75 cup) granulated sugar
2 teaspoons baking powder
0.5 teaspoon salt
1 lemon (zest and juice)
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Instructions

Step 1

Prepare the Batter

In a mixing bowl, whisk together eggs, sugar, and sour cream until combined.
Add vegetable oil, 1 tablespoon of lemon juice, and lemon zest, then mix well.
Sift in the flour, baking powder, and salt. Mix until just combined.

Step 2

Bake the Cake

Grease parchment paper with butter and line your baking form.
Pour in the batter and spread evenly.
Bake in a preheated oven at 180°C (350°F) for about 1 hour. Check for doneness with a wooden skewer.
If the top browns too quickly but the inside is still raw, cover the cake with foil and continue baking until done.

Step 3

Make the Glaze

Mix powdered sugar with lemon juice until smooth.

Step 4

Finish the Cake

Remove the cake from the oven and let it cool.
Pour the glaze over the cooled cake.
Enjoy!

Servings

Serve your lemon cake with a side of fresh blackberries or blueberries to complement the citrus flavor. 🍇🍰 You could also add a scoop of vanilla ice cream for an extra treat. 🍦 If you’re hosting a brunch, pair your cake with a mimosa or iced tea to keep things light and refreshing. This cake also makes a stunning centerpiece for any dessert table. For an extra touch, garnish with mint leaves or edible flowers. Your guests will be blown away by both the taste and the look of this delightful cake. 🌸

Equipment

Variations

Gluten-Free Variation: 🌾❌ Swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best results. Vegan Variation: 🥕🌱 Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based sour cream and vegetable oil. For the glaze, use a thick coconut milk instead of traditional cream.

Faq

  • Why is my cake dense and not fluffy?

    This could be due to overmixing the batter or using expired baking powder. Mix until just combined and check your baking powder's expiration date.

  • How do I prevent my cake from sticking to the pan?

    Make sure to use parchment paper to line your baking form. Also, grease it lightly with butter or non-stick spray.

  • Can I use a different citrus fruit?

    Absolutely! Try orange, lime, or even grapefruit zest and juice for unique flavors.

  • How can I make the glaze thicker?

    Try adding more powdered sugar, a little at a time, until you reach your desired consistency.

  • Can I freeze the cake?

    Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and aluminum foil, then store in an airtight container for up to 3 months.

  • Any tips for a moist cake?

    Don't overbake your cake. Keep a close eye on it and use a wooden skewer to check for doneness. The cake should come out with a few moist crumbs.

Nutrition facts

Lemon Cake with Glaze
Recipe Yield:12 servings
Calories:per serving
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:3g
Protein:4g
Total Carbohydrate:45g
Total Sugars:30g