Best Sour Lemon Cake Recipes

SOUR CREAM LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
• Remove the loaf from the pan and dust with confectioners' sugar.

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.

AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
• Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
• Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
• Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.

SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
• Combine flour, baking powder, and salt in a bowl; set aside.
• Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
• Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
• Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.

BLUEBERRY-SOUR CREAM POUND CAKE WITH LEMON CREAM

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
• Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.

SOUR CREAM COFFEE CAKE WITH PEACH PRESERVES AND LEMON GLAZE

Steps:

• For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

SOUR CREAM AND LEMON POUND CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease 16-cup tube pan.
• Dust with cake flour; tap out excess flour.
• Sift flour, baking powder and salt into medium bowl.
• Using electric mixer, beat butter in large bowl at medium speed until fluffy.
• Gradually add sugar and beat 5 minutes.
• Add eggs 1 at a time, beating just until combined after each addition.
• Beat in lemon juice and peel.
• Using rubber spatula, mix in dry ingredients.
• Mix in sour cream.
• Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
• Let cake cool in pan on rack 15 minutes.
• Cut around cake in pan.
• Turn out cake.
• Carefully turn cake right side up on rack and cool completely.
• (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).

LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE

Steps:

• 1. PREHEAT OVEN TO 325 DEGREES F. Spray bundt pan with non stick cooking spray or butter a 12 cup bundt pan and flour well, then set aside till needed. In a large bowl cream together the softened butter, with the sour cream, until pale yellow. Gradually add the sugar a little at a time, and continue to beat until well blended, and mixture is no longer grainy.About 5 minutes.
• 2. Then slowly add the eggs, one at a time, beating well after each addition. Then add the lemon extract, lemon zest, and yellow food color if desired. Beat to mix.
• 3. In a medium bowl add the 3 cups flour, poppy seed,& gelatin stir to mix.Then alternately add the flour mixture to the creamed butter mixture a little at a time. Beating well after each addition for a total of about 8 to 10 minutes.
• 4. Pour into prepared pan, and smooth top of cake with back of spatula or spoon. Then place in preheated 325 degree oven and bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
• 5. TO PREPARE GLAZE: In a medium size sauce pan add the sugar lemon juice, stick of butter, and cook on low heat, stirring until butter is melted, and mixture begins to boil around edges. Stir until sugar is no longer grainy and mixture becomes thick and syrupy about 1 1/2 to 2 minutes. Remove from heat and add lemon zest if using.
• 6. With long tined fork or wooden skewer poke holes in cake, and slowly add half of glaze over top of cake with a spoon, allowing glaze to slowly soak into cake. Allow to rest for about 5 minutes or so, and then invert cake onto a large platter or plate. Poke holes in other side and repeat with remaining glaze. Allow cake to cool completely before slicing to serve.

SOUR CREAM AND LEMON POUND CAKE

Steps:

• Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
• Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
• Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

SOUR CHERRY AND LEMON ICE-BOX CAKE

Steps:

• Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
• For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
• Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
• For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
• To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
• Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
• Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
• Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.

SOUR CREAM MAPLE CAKE WITH LEMON GLAZE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter Bundt pan, then spray with nonstick spray. Combine flour, baking powder, baking soda, and salt in medium bowl. Whisk sour cream and maple syrup in another medium bowl. Mix walnuts, 1/4 cup maple sugar, and cinnamon in small bowl.
• Using electric mixer, beat butter and remaining 1 1/3 cups maple sugar in large bowl until fluffy. Gradually beat in eggs and vanilla, occasionally stopping to scrape down sides of bowl. Add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions. Transfer 2/3 of batter to prepared Bundt pan. Sprinkle with walnut mixture. Pour remaining batter into pan.
• Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool 20 minutes. Turn out cake onto rack; cool completely.
• For glaze:
• Whisk first 6 ingredients in medium bowl to blend. Let stand until thickened, about 30 minutes. Pour glaze over cake. (Can be made 1 day ahead. Cover and keep at room temperature.)
• Serve cake with whipped cream.

SOUR CREAM LEMON POUND CAKE

Steps:

• 1. Mix well in a large bowl. Pour into a greased Bundt pan and bake at 350 degrees until it tests done, about 45 minutes. When cool drizzle glaze.
• 2. Glaze: 3 ounces softened cream cheese Lemon juice Powdered sugar Mix the cream cheese and enough lemon juice and powdered sugar to make a pourable glaze.

SOUR LEMON CAKE

Steps:

• Make the Cake: Preheat oven to 350 degrees; butter and flour two 6-inch round cake pans. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.
• In a large bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk, mixing well after each addition. Stir in lemon zest.
• Place 2 3/4 cups batter in each prepared cake pan. Transfer to oven and bake until a cake tester inserted into the centers comes out clean, 45 to 50 minutes. Remove from oven and let cool slightly in pans; invert cake onto a wire rack.
• Make the Glaze: In a small bowl, mix together Cognac, lemon juice, and sugar until sugar is dissolved. Brush glaze over cake and let cool completely. Serve with candied lemon slices and kumquats.

LEMON ALMOND SOUR CREAM POUND CAKE

Steps:

• Preheat Oven to 325°.
• Next butter and flour a large Tube or Bundt pan.
• Cream together Sugar and Butter.
• Then add Sour cream and Yogurt.
• Sift Flour and Baking soda and add to the sugar mixture alternating with the eggs one at a time.
• Add extracts or flavorings, then the Lemon or Lime Juice. Mix until light and Fluffy.
• Pour batter into the prepared bundt pan and bake for 1 hour, (Oven temperature varies so it may take an extra 10 to 20 minutes depending on your Oven) or until toothpick inserted comes out clean.

COCONUT CAKE WITH SOUR CREAM AND LEMON CURD

Steps:

• So Easy Filling - 1. Combine ingredients. 2. Set aside. Lemon Curd - 1. Combine egg yolks, sugar and lemon juice in saucepan. 2. Cook over low heat until mixture coats back of spoon, about 10 min. 3. Stir in butter and rind. 4. Cover and cool completely Cake - 350 degrees 1. Grease and flour 3(9 inch) pans 2. Cream butter. 3. Add sugar and continue beating until light and fluffy. 4. Add eggs, one at a time 5. Add milk and flour alternately. Always begin and end with dry ingredients. 6. Add extracts 7. Bake 350 degrees for 25 to 30 minutes. 8. Cool completely Frosting 1. Combine all ingredients except extracts in saucepan or top of double boiler. (Do not let bottom of double boiler touch the water or your frosting will be grainy. I don't know why it does this but it will ruin your frosting. I am speaking from experience.) 2. Beat with electric mixer on high speed for 7 min. 3. Add extracts. Assembly 1. Use a wooden skewer to poke holes approximately 1/2 inch all over layer. When I used a wooden spoon it was easier to getn the filling into the layers but the cake fell apart when slicing. 2. Spread 1/3 of filling over cake layer and using an offset spatula gently force filling into holes. (This may take just a little of time and patience) 3. Spread 1/3 of lemon curd over filling (I found that if you place each layer in the freezer for a few minutes the lemon curd is easier to spread) 4. Continue this layering on all three layers. 5. Frost 6. Sprinkle sides and top of cake with additional coconut 7. For garnish I have added candied lemon slices

SOUR CREAM LEMON POUND CAKE

Steps:

• Preheat oven to 325°F.
• Cream butter and sugar.
• Add eggs one at a time, beating well after each.
• Add lemon juice and rind.
• Mix flour, baking soda and salt together and add alternately with sour cream to the creamed mixture.
• Pour into greased and floured 10-inch angel food pan (16-cup size).
• Bake at 325 F for 1 hour and 30 minutes, or until it tests done (toothpick inserted in center comes out clean).
• Cool 15 minutes before turning out on rack to cool.
• If desired, a lemon glaze can be poured over cake.
• Lemon Glaze:.
• Mix all ingredients together and beat until of spreading consistency.
• Variations: Orange juice and grated orange rind can be substituted for lemon; 1/4 cup poppy seed or 1/2 cup finely chopped pecans or walnuts can be added.

SOUR CREAM - LEMON FILLED - UKRAINIAN POPPY SEED CAKE

Steps:

• Prepare popy seeds: Pour boiling water over the poppy seeds and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight. Preheat oven to 350 degrees F (175 degrees C). Butter 2 (9 inch) pans, and line bottoms with parchment paper. Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside. In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Lemon Filling: In a saucepan mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

LEMON SOUR CREAM POUND CAKE

Steps:

• Directions Position a rack in the center of the oven and preheat to 325°F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour. Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours. Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake. Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely. Recommended technique: If a recipe calls for room temperature eggs, place the uncracked eggs in a bowl of hot water for 5 minutes so they can lose their chill. Read more: http://www.oprah.com/food/Lemon-Sour-Cream-Pound-Cake#ixzz2GIHmIy7q

LEMON SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325°F Grease and flour a 10" tube pan.
• Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition.
• Combine sour cream and milk, stir until smooth.
• Combine flour and baking powder.
• Add sour cream mixture and flour mixture to the butter mixture alternately. Begin and end with the flour mixture. Mix just until blended after each addition. Stir in extracts.
• Pour batter into prepared pan. Bake for 1 hour and 40-45 minutes or until tooth pick inserted into center comes out clean.
• Cool in the pan.

FRESH LEMON & SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees and coat an 8x4 inch loaf pan with cooking spray.
• In a large bowl mix flour, baking powder, baking soda and salt.
• In a medium bowl mix sour cream, milk, sugar, oil, egg, lemon juice and lemon zest.
• Stir sour cream mixture into flour mixture until well combined.
• Pour batter into prepared loaf pan.
• Bake about 45 to 50 minutes until a toothpick comes out clean.
• Slice and serve with berries, whipped cream or plain.