I’ve often written about how I did not inherit the “baking gene” that is so prominent among the women in my family. These days of quarantine has changed my perspective. I have found myself turning to baking quite often during these past few months; it has become a source of comfort and pride. Baking things from scratch to share with my family and friends makes me feel confident and resourceful.
This Easy Sour Cream Lemon Cake was probably one of Keith’s favorite things I have made recently. Although he doesn’t really have a sweet tooth, this deliciously moist and simple cake was something he devoured quite quickly. I referenced a Barefoot Contessa lemon cake recipe, using sour cream instead of yogurt. Then I swirled in some homemade lemon curd to give this cake an extra lemony, creamy center.
How to make lemon curd:
- combine 3/4 C milk, 3 Tbsp lemon zest, 1/2 C fresh lemon juice, 4 egg yolks, 1 stick unsalted butter and 1 C sugar in a medium saucepan.
- cook over medium heat, whisking constantly, until the mixture thickens and reaches 175°-180°. DO NOT LET IT BOIL.
- While still hot, pour the mixture through a strainer.
- Store in an airtight container in the refrigerator for up to 3 days.
If you don’t have time to make lemon curd, this recipe works just fine without it, or you can buy a pre-made version at the grocery store.
During times of uncertainty and turmoil, baking has given me solace. I take comfort in knowing that a carefully measured mix of ingredients will always yield the same result. And I have found joy in sharing my baked goods with those that I love.
Yearning for more baking recipes? Try our Dark Chocolate Torte, Vanilla Cupcakes with Buttercream Frosting, and Vanilla Birthday Cake
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Easy Sour Cream Lemon Cake
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 1 loaf 1x
Description
Bursting with lemony flavor, this super moist sour cream lemon cake is just the thing to bake when you are entertaining or just want something sweet.
Ingredients
For the cake:
1 1/2 C AP flour
1 1/3 C sugar
1/2 tsp salt
2 tsp baking powder
1 C sour cream (we used low fat)
3 eggs
Lemon zest, grated (from 2 lemons)
1/3 C fresh squeezed lemon juice
1/2 tsp vanilla extract
1/2 c vegetable oil
For the lemon curd (optional):
3/4 C milk
3 Tbsp lemon zest, grated (from 3 lemons)
1/3 C fresh lemon juice
4 egg yolks
1 stick unsalted butter
1 C sugar
For the glaze:
1 cup confectioners' sugar
2 Tbsp fresh squeezed lemon juice
Instructions
To make the lemon curd (optional):
- combine all ingredients in a medium saucepan.
- cook over medium heat, whisking constantly, until the mixture thickens and reaches 175°-180°. DO NOT LET IT BOIL.
- While still hot, pour the mixture through a strainer.
- Store in an airtight container in the refrigerator for up to 3 days.
To make the cake:
- Preheat oven to 350°.
- Using vegetable oil, grease a loaf pan, then line the bottom with parchment paper.
- Mix together flour, baking powder and salt in one bowl. Set aside.
- In a separate bowl, whisk together sour cream, 1 cup sugar, eggs, vanilla, and lemon zest.
- Combine wet ingredients with dry ingredients.
- Mix vegetable oil in with a rubber spatula, carefully making sure it's combined.
- Pour the batter into loaf pan.
- Add half of the lemon curd (if you are using it, otherwise skip to step 10).
- Using a chopstick or a knife, swirl the lemon curd into the cake batter loosely
- Bake for about 50 minutes (until toothpick comes out clean).
To make the glaze:
- While cake is baking, mix 1/3 C lemon juice + remaining 1/3 C confectioners' sugar in a small sauce pan until the sugar dissolves.
- Set aside.
To glaze the cake:
- Allow finished cake to cool for at least 10 minutes in the pan before glazing.
- Carefully remove cake from loaf pan and place on a baking rack or sheet pan.
- Drizzle the lemon sugar glaze mixture over the cake evenly and allow it to soak in.
- Slice an serve.
Keywords: lemon, cake, easy, sour cream, lemony, glaze, lemon curd, curd, moist, simple baking,
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