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lemon sour cream cake cut on marble board

Lemon Sour Cream Cake

The Home Cook's Kitchen
This raspberry lemon sour cream cake is the no-fail, works every time, can't stop at one piece kinda cake! 
5 from 7 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 45 mins
Course Dessert
Cuisine Australian
Servings 8 people
Calories 316 kcal


  • 125 g unsalted butter 4.5 ounces, at room temperature
  • 1 cup sugar
  • 1 tablespoon lemon rind
  • 3 eggs
  • 1 cup all purpose flour sifted
  • ½ teaspoon baking powder sifted
  • cup sour cream
  • 125 g fresh raspberries 6 oz fresh, or ½ cup frozen


  • 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 then add sour cream. 
  • 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 oven 20-30 minutes (depending on oven) 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. Cut into slices and serve.