Print Friendly, PDF & Email

Lemon Sour Cream Cake

Featured on The Cafe, Thursday 16 April 2020

lemon cake, sour cream, one handed baker, easy recipe, cake, west gold butter


  • 110g unsalted butter
  • 1 cup sugar
  • 3 eggs
  • Zest of one large lemon
  • 1 cup flour
  • 1 tsp baking powder 
  • 125g sour cream

For the glaze:

  • Juice of one large lemon 
  • 1 tbsp hot water 
  • 1/4 cup sugar 


  1. Preheat oven to 160°C. Grease and line the bottom of a 20cm tin.
  2. Cream together butter and sugar. Add the eggs and lemon zest. Mix again.
  3. In a separate bowl, combine flour and baking powder.
  4. Add to wet mixture, along with 125g sour cream. Fold gently to combine. Don’t overmix!
  5. Spoon into tin and bake for 40 mins. 

For the glaze:

  1. Mix together the lemon juice, water and sugar.
  2. Prick the hot cake (still in the tin) with a skewer. Pour over the glaze. Dust with extra sugar if you like (optional).
  3. Remove from the tin when cool and enjoy!
  • Glazing the cake while it’s still in the tin will make sure all the glaze gets soaked in. 

The Cafe logo, One Handed Baker

  Made this recipe?

Tag @onehandedbaker on Facebook or #onehandedbaker on Instagram!