12 Delicious Lemon Sour Cream Cake Recipes

Ah, the zesty charm of lemon paired with the creamy richness of sour cream—it’s a match made in baking heaven! Whether you’re craving a tangy twist to your dessert table or looking to impress at your next gathering, our roundup of 12 Delicious Lemon Sour Cream Cake Recipes is your go-to guide. Dive in to discover your next show-stopping bake that promises to delight every palate!

Lemon Sour Cream Pound Cake

Perfectly balancing the tangy zest of lemon with the rich, creamy depth of sour cream, this pound cake is a sublime treat that promises to elevate your afternoon tea or serve as the crowning glory of your dessert table.

Ingredients

• 1 cup of unsalted butter, softened to room temperature (because nobody likes a tough butter situation)
• 2 cups of granulated sugar (for that sweet, sweet life)
• 4 large eggs, at room temperature (they mix better when they’re not cold)
• 3 cups of all-purpose flour (the backbone of our cake)
• A pinch of salt (just to keep things interesting)
• 1/2 teaspoon of baking soda (for that perfect rise)
• 1 cup of sour cream (the secret to moistness)
• 2 tablespoons of fresh lemon juice (for that zing)
• The zest of one lemon (because we’re fancy like that)
• A splash of vanilla extract (for aroma and depth)

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan with butter or non-stick spray, ensuring every nook is covered to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes on medium speed. Tip: Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
3. Add the eggs one at a time, beating well after each addition to incorporate fully. This step is crucial for a uniform texture.
4. In a separate bowl, whisk together the flour, salt, and baking soda to combine evenly.
5. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined after each addition. Tip: Overmixing can lead to a dense cake, so keep it light and easy.
6. Stir in the lemon juice, lemon zest, and vanilla extract until just blended, infusing the batter with bright, citrusy flavors.
7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even bake.
8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at the 60-minute mark to avoid overbaking.
9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

This Lemon Sour Cream Pound Cake boasts a tender crumb and a moist texture, with the lemon’s acidity cutting through the richness for a perfectly balanced flavor. Serve it with a dollop of whipped cream and fresh berries for an extra touch of elegance.

Lemon Sour Cream Bundt Cake

This Lemon Sour Cream Bundt Cake is a delightful treat that perfectly balances the tangy zest of lemon with the rich, creamy texture of sour cream, creating a moist and flavorful dessert that’s sure to impress.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 3 large eggs
• 1 cup of sour cream
• The zest of 2 lemons
• A splash of vanilla extract
• 1 tsp of baking powder
• A pinch of salt
• 1/4 cup of fresh lemon juice

Instructions

1. Preheat your oven to 350°F and generously grease a Bundt pan to ensure easy release.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest for that aromatic lift.
4. Mix in the sour cream until just combined; its acidity will tenderize the cake for a softer crumb.
5. Sift together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing until smooth.
6. Fold in the lemon juice last to maintain the batter’s consistency and distribute the citrus flavor evenly.
7. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Lemon Sour Cream Bundt Cake boasts a tender crumb and a bright, citrusy profile that pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream. For an extra zing, drizzle with a simple lemon glaze before serving.

Lemon Sour Cream Coffee Cake

Magically moist and bursting with bright citrus flavors, this Lemon Sour Cream Coffee Cake is the perfect blend of tangy and sweet, making it an irresistible treat for any time of day. Its tender crumb and zesty glaze promise a delightful experience with every bite.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of softened butter
• 1/2 cup of sour cream
• 1 large egg
• 1 tbsp of lemon zest
• 2 tbsp of fresh lemon juice
• 1/2 tsp of baking powder
• 1/4 tsp of baking soda
• A pinch of salt
• For the glaze: a splash of milk and 1/2 cup of powdered sugar

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round baking pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, sour cream, egg, lemon zest, and lemon juice to the dry ingredients. Mix until just combined to keep the cake tender.
4. Pour the batter into the prepared pan and smooth the top with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid overbaking to ensure the cake stays moist.
6. While the cake cools slightly, whisk together the powdered sugar and milk to create a smooth glaze. Tip: Adjust the consistency by adding more milk or sugar as needed.
7. Drizzle the glaze over the warm cake, allowing it to seep into the crumbs for extra flavor. Tip: For a decorative touch, add a sprinkle of lemon zest on top.

Golden and glistening, this cake offers a perfect balance of fluffy texture and vibrant lemon flavor. Serve it alongside a cup of tea for a cozy afternoon treat, or as a bright finish to a brunch spread.

Lemon Sour Cream Layer Cake

Sunlight dances through the kitchen window as we embark on crafting a Lemon Sour Cream Layer Cake, a dessert that marries the zesty brightness of lemon with the rich, velvety embrace of sour cream. This cake is a symphony of flavors and textures, promising to elevate any occasion from ordinary to unforgettable.

Ingredients

• 2 cups of all-purpose flour, because every great cake starts here
• 1 cup of sugar, for that sweet, sweet balance
• A splash of vanilla extract, because why not?
• 1/2 cup of sour cream, the secret to moistness
• 3 eggs, at room temperature, for structure
• 1 tbsp of lemon zest, for a punch of citrus
• 1/4 cup of lemon juice, freshly squeezed, for tang
• 1 tsp of baking powder, to give it lift
• A pinch of salt, to enhance all the flavors
• 1/2 cup of unsalted butter, softened, for richness

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Room temperature butter incorporates more air, leading to a lighter cake.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
4. Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Delight in the cake’s tender crumb and the harmonious blend of tangy lemon and creamy sour cream. Serve it adorned with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance.

Lemon Sour Cream Cupcakes

Perfectly balanced between tangy and sweet, these Lemon Sour Cream Cupcakes are a delightful treat that promises to brighten any occasion with their zesty flavor and moist, tender crumb.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 1/2 tsp of baking powder
• 1/4 tsp of salt
• 1/2 cup of unsalted butter, softened
• 1 cup of sugar
• 2 large eggs
• 1 tsp of vanilla extract
• 1/2 cup of sour cream
• 2 tbsp of lemon zest
• 1/4 cup of fresh lemon juice
• A splash of milk, if needed

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix until just combined.
6. Fold in the lemon zest and lemon juice. If the batter seems too thick, add a splash of milk to loosen it.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably soft and bursting with lemon flavor, these cupcakes are best enjoyed with a dollop of whipped cream or a drizzle of lemon glaze for an extra zing. Their light texture and vibrant taste make them a perfect springtime dessert or a refreshing treat any day of the year.

Lemon Sour Cream Cheesecake

Harmoniously blending the tangy zest of lemon with the creamy richness of sour cream, this cheesecake is a sublime dessert that promises to delight the senses. Its velvety texture and bright flavor profile make it an irresistible finale to any meal.

Ingredients

• 2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 1/4 cup of sugar
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 3 eggs
• 1 cup of sour cream
• 1/4 cup of fresh lemon juice
• 1 tbsp of lemon zest
• 1 tsp of vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C).
2. Mix the graham cracker crumbs, melted butter, and 1/4 cup of sugar in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 10 minutes, then let it cool. Tip: Chilling the crust in the fridge while you prepare the filling can help it set better.
4. In a large bowl, beat the cream cheese and 1 cup of sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until the mixture is homogenous.
7. Pour the filling over the crust and smooth the top with a spatula.
8. Bake for about 50 minutes, or until the center is almost set but still slightly wobbly. Tip: A water bath can prevent cracks by ensuring even baking.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
10. Refrigerate for at least 4 hours, preferably overnight, before serving.

Just as the first light of dawn brings promise, this Lemon Sour Cream Cheesecake offers a refreshingly smooth texture with a perfect balance of sweet and tart. Serve it adorned with fresh berries or a drizzle of raspberry coulis for an extra touch of elegance.

Lemon Sour Cream Loaf Cake

Vibrant and velvety, this Lemon Sour Cream Loaf Cake is a delightful treat that balances the tangy zest of lemon with the rich, moist crumb that sour cream promises. Perfect for afternoon tea or a sunny brunch, it’s a simple yet sophisticated bake that never fails to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tablespoon lemon zest
• a splash of vanilla extract
• a couple of tablespoons of fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother batter.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then stir in the sour cream, lemon zest, and vanilla extract. Tip: Room temperature ingredients blend more smoothly.
5. Gradually mix in the dry ingredients until just combined, then fold in the lemon juice. Tip: Overmixing can lead to a dense loaf, so mix until the flour is just incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Golden and glistening, this loaf cake boasts a tender crumb that’s perfectly complemented by the bright lemon flavor. Serve it with a dollop of whipped cream and fresh berries for an extra special touch.

Lemon Sour Cream Sheet Cake

Amidst the hustle of everyday life, there’s something profoundly comforting about the simplicity of a Lemon Sour Cream Sheet Cake. Its tender crumb and zesty lemon flavor, balanced with the richness of sour cream, make it a versatile dessert that’s as suitable for a casual afternoon tea as it is for a celebratory gathering.

Ingredients

• 2 cups of all-purpose flour
• 1 1/2 cups of granulated sugar
• 1/2 cup of unsalted butter, softened
• 3 large eggs
• 1 cup of sour cream
• 1/4 cup of fresh lemon juice
• A splash of vanilla extract
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• A pinch of salt
• Zest of 2 lemons

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch sheet pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix in the sour cream, lemon juice, and vanilla extract until the mixture is smooth.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter.
7. Fold in the lemon zest for that extra burst of citrus flavor.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

With its moist texture and bright lemon flavor, this cake is a delight on its own or dressed up with a dusting of powdered sugar or a dollop of whipped cream. For an extra touch of elegance, serve it with a side of fresh berries or a drizzle of lemon glaze.

Lemon Sour Cream Angel Food Cake

Silky and light, this Lemon Sour Cream Angel Food Cake is a sublime dessert that marries the airy texture of angel food cake with the tangy zest of lemon and the rich depth of sour cream. Perfect for summer gatherings or a refined afternoon tea, it’s a dessert that promises to delight with every forkful.

Ingredients

• 1 cup of cake flour, sifted
• 1 1/2 cups of granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 tsp of cream of tartar
• 1/4 tsp of salt
• 1 tsp of vanilla extract
• 1 tbsp of lemon zest
• 1/4 cup of fresh lemon juice
• 1/2 cup of sour cream

Instructions

1. Preheat your oven to 350°F. Have a 10-inch tube pan ready, but don’t grease it—angel food cake needs to cling to the sides to rise properly.
2. In a small bowl, whisk together the sifted cake flour and 1/2 cup of the granulated sugar. Set aside.
3. In a large, clean bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Tip: Ensure your bowl and beaters are completely grease-free for the best volume.
4. Gradually add the remaining 1 cup of sugar, beating until stiff, glossy peaks form. Gently fold in the vanilla extract, lemon zest, and lemon juice.
5. Sift the flour mixture over the egg whites in three additions, folding gently after each to keep the batter light. Tip: Use a spatula and fold in a figure-eight motion to minimize deflating the batter.
6. Pour the batter into the tube pan and smooth the top. Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
7. Invert the pan onto a cooling rack and let the cake cool completely, about 1 hour. Tip: Cooling upside down prevents the cake from collapsing.
8. Run a thin knife around the edges to loosen, then remove the cake from the pan. Serve with a dollop of sour cream on top for an extra tangy twist.

Gloriously moist with a delicate crumb, this cake boasts a perfect balance of sweet and tart flavors. For an elegant presentation, garnish with thin lemon slices and a dusting of powdered sugar just before serving.

Lemon Sour Cream Marble Cake

Brimming with the zest of summer, this Lemon Sour Cream Marble Cake combines the tangy brightness of lemon with the rich, moist crumb that sour cream promises, creating a visually stunning and deliciously balanced dessert.

Ingredients

• 2 cups of all-purpose flour
• 1 1/2 cups of sugar
• 1/2 cup of unsalted butter, softened
• 3 large eggs
• 1 cup of sour cream
• 1/4 cup of fresh lemon juice
• A splash of vanilla extract
• 1 tbsp of lemon zest
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• A pinch of salt
• A couple of drops of yellow food coloring (optional)
• 1/4 cup of cocoa powder for the marble effect

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix in the sour cream, lemon juice, and lemon zest until well combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Divide the batter in half. Stir cocoa powder into one half and a few drops of yellow food coloring into the other half if using.
8. Alternately spoon the two batters into the prepared pan, then swirl with a knife to create a marble effect.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Absolutely divine, the cake boasts a tender crumb with pockets of rich chocolate and vibrant lemon, making it a showstopper when served with a dusting of powdered sugar or a dollop of whipped cream.

Lemon Sour Cream Sponge Cake

Brimming with a delicate balance of tangy lemon and rich sour cream, this sponge cake is a testament to the beauty of simplicity. Its light, airy texture and vibrant flavor profile make it a perfect centerpiece for any gathering, from casual brunches to elegant afternoon teas.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice
• A splash of vanilla extract
• 3 large eggs
• 1/2 cup unsalted butter, melted
• A pinch of salt
• 1 tsp baking powder

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the eggs, then mix in the sour cream, lemon juice, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
5. Pour the melted butter into the batter and mix until smooth.
6. Transfer the batter to the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden and spring back when lightly touched.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For an extra moist cake, brush the top with a little lemon syrup while still warm.

Kissed by the bright acidity of lemon and the creamy depth of sour cream, this sponge cake offers a sublime texture that’s both fluffy and moist. Serve it dusted with powdered sugar for a touch of sweetness or alongside fresh berries for a refreshing contrast.

Lemon Sour Cream Drizzle Cake

Yearning for a dessert that balances the tangy zest of lemon with the creamy richness of sour cream? This Lemon Sour Cream Drizzle Cake is a sublime choice, offering a moist crumb and a vibrant glaze that promises to elevate any afternoon tea or dinner party.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• A pinch of salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• The zest of 1 lemon
• A splash of vanilla extract
• 1/4 cup fresh lemon juice
• 1 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Tip: Sifting the flour can make your cake lighter.
3. In another bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the sour cream, lemon zest, and vanilla.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
6. While the cake bakes, whisk together the lemon juice and powdered sugar for the glaze. Tip: For a thicker glaze, add more powdered sugar.
7. Once the cake is done, let it cool for 10 minutes before drizzling the glaze over the top.

This cake boasts a tender texture with a perfect balance of sweet and tart flavors. Try serving it with a dollop of whipped cream and fresh berries for an extra special touch.

Conclusion

Outstanding in variety and flavor, these 12 lemon sour cream cake recipes promise to delight any home baker. Whether you’re craving something tangy, sweet, or uniquely spiced, there’s a recipe here for you. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest. Happy baking!