John Myers
Lemon Cake with Sour Cream
The perfect lemon cake with sour cream recipe with a picture and simple step-by-step instructions.
- For the dough:
- 300 g Flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 pinch Salt
- 100 g Soft butter
- 200 g Sugar
- 4 Free range eggs
- 200 g Sour cream
- 2 packet Lemon peel
- 4 tablespoon Lemon juice
- For the frosting:
- 150 g Powdered sugar
- Lemon juice
- In a mixing bowl, stir the softened butter with the sugar until creamy. Now gradually stir in the eggs. Add the sour cream, lemon peel and lemon juice and stir in. Mix the flour, baking powder, baking soda and a pinch of salt and stir in two portions.
- Now put the dough in the prepared springform pan and smooth it out. Place the cake in the oven preheated to 170 degrees and bake for about 40 minutes. (Stick sample) After the baking time, take it out of the oven, let it cool down for 15 minutes, remove the edge of the springform pan and let it cool down.
- Mix the icing sugar with the lemon juice until creamy and brush the cooled cake with it.
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