This raspberry lemon sour cream cake is light, tangy and absolutely delish! A perfect cake for an afternoon tea party or ya know, when you just want cake!
Happy Tuesday guys! I feel a bit weird about sharing this cake recipe with you in winter. It feels more like a summer cake, but then I realised it’s cake, it knows no seasonal limits. It’s good all year round!
It almost felt like summer over the weekend. We had two gorgeous days here in Portland. So much so, that we actually have ALL the house windows open with the sunshine streaming in. It was quite lovely. I shouldn’t speak too soon though, we are about to have a shit show here with the rain and snow apparently so guess I’ll just keep looking longing at my friend’s photos back in Australia and try not to get jealous!
But onto this raspberry lemon sour cream cake!
This cake was actually one made by Adams mother and I’ve been making it for almost 10 years now. Yep, that’s how long Adam and I have nearly known each other for! This was a cake actually made in the cafe he used to work in and was a total hit with the customers. And I can see why.
This raspberry lemon sour cream cake is so, so SO good. It’s light and creamy, zesty with just a hint of sweetness. The addition of the sour cream makes the batter so smooth and it’s just a really, really good cake that works every time!
The cooking time on this recipe will vary though. I have this terrible habit of writing down recipes incorrectly in my recipe book, or very roughly. For example, I’d say ‘bake’. That’s it. I have faith in my baking skills to know for how long, but it drives Adam crazy! The original recipe said 20 minutes, but in my oven, it took closer to 30 minutes. This was a recipe that I originally published in 2016, and my cook time back then was 50. But let’s go with the old, if you poke it with a skewer and it comes out clean, it’s cooked!
Depending on your oven, this could be 30 to 45 minutes!
Apart from that, this raspberry lemon sour cream cake is no fail. Every time I’ve made it, it’s turned out perfectly and it’s a beautiful light, fluffy cake perfect for serving guests or, if you have leftover sour cream, or if you just wanna eat cake! We’ve all been there!
Georgie x x
Lemon Sour Cream Cake
This raspberry lemon sour cream cake is the no-fail, works every time, can't stop at one piece kinda cake!
- 4.5 oz unsalted butter at room temperature
- 3/4 cup sugar
- 3 eggs
- 1 cup all purpose flour sifted
- 1/2 tsp baking powder sifted
- 1/3 cup sour cream
- 1 tbsp lemon rind
- 3/4 cups raspberries fresh or frozen
Preheat oven to 350F/180C. Grease and line an 9"x9"/22cmx22cm round, springform baking pan. Or alternatively, put into a square 8"x8"/20cmx20cm ovenproof dish.
Cream butter, sugar and rind with a hand beater in a large bowl until light and fluffy.
Add eggs, one at a time beating 1 minute after each addition.
Add sifted flour and baking powder. Beat 1 minute then add sour cream.
Pour mixture into a prepared cake tin and spread out mixture evenly.
Arrange whole raspberries in a circular pattern onto the cake batter.
Bake in oven 30 minutes or until lightly golden around the edges. Insert a clean knife or skewer into the middle of the cake. If it comes out clean, it is cooked.
Remove from cake tin to cool. Dust with icing sugar then serve.
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CAN’T EVEN DEAL RN!