Lemon Sour Cream Cake

lemon sour cream cake cut on marble board

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5 from 8 votes

This raspberry lemon sour cream cake is the no-fail, works every time, can't stop at one piece kinda cake!

Prep Time15

Cook Time40

Total Time45

Course: Dessert

Cuisine: Australian

Keyword: lemon cake, lemon raspberry cake, lemon sour cream cake, sour cream cake

Servings: slices

Calories: 196kcal

Author: Georgie Clegg

Equipment

1 Stand or hand held mixer
1 large bowl
1 square cake tin
1 Spatula

Ingredients

4.5 oz unsalted butter at room temperature
¾ cups sugar caster sugar
1 teaspoon lemon rind
3 eggs
1 cup all purpose flour sifted
½ teaspoon baking powder sifted
⅓ cup sour cream or sub Greek Yogurt
1 cup fresh or frozen raspberries

US Customary - Metric

Instructions

Preheat oven to 180C/355F (fan forced). Grease a 25.5cm/10" square baking tray with butter and line with parchment paper.
Cream (aka beat together) 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 until well combined.
Using a spatula, gently fold in the sour cream until combined, and no white streaks remain in the batter.
Pour mixture into a prepared cake tin and spread out mixture evenly.
Arrange whole raspberries in a nice pattern on the cake mixture.
Bake in the oven for 20-30 minutes (depending on the oven) or until lightly golden around the edges.
Remove from cake tin to cool. Cut into slices and serve.

Video

Notes

Lemon Zest - adding the lemon zest to the sugar is an important step! It breaks down the natural oils in the lemon zest. This gives the cake a strong lemon flavour without using juice.

Substitutions - you can substitute sour cream for Greek Yogurt.

Sugar - you're welcome to reduce the sugar content. ⅔ or ½ a cup would be enough for this recipe if you're sugar-conscious.

Baking Time - every oven has different temperatures. This took 25 minutes in my oven at 180C/350F fan forced. To test whether the cake is ready, the top of the cake should be lightly browned. Stick a knife or skewer into the centre of the cake. If it comes out clean, the cake is done. I also test readiness by the smell - when I can smell the aroma of the cake wafting through the kitchen, I know it's almost ready!

Clean Cutting - optional, but to make the cake slices look super clean and even, start by trimming small slices of the edge of the cake to square it up. Then cut it into your 8 pieces (or more).

Nutrition