John Myers
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Sour Cream and Cinnamon Cake
The perfect sour cream and cinnamon cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 150 g Butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 2 Eggs
- 1 pinch Salt
- 1 packet Grated lemon peel
- 4 tbsp Lemon juice
- 150 g Flour
- 1 tsp Baking powder
For covering:
- 800 g Sour cream
- 1 Egg
- 80 g Sugar
- 4 tbsp Food starch
- 2 tbsp Lemon juice
- 1 packet Lemon peel
To sprinkle:
- 5 tbsp Sugar
- 1 tsp Cinnamon
For the dough:
- Put the butter, sugar, vanilla sugar and eggs in a mixing bowl.
- Add salt, grated lemon zest and lemon juice and stir.
- Mix flour and baking powder, sieve, add and stir.
- Put the batter in a springform pan.
- Bake at 190 degrees top and bottom heat for 20 minutes.
For covering:
- Put the sour cream, egg and sugar in a bowl.
- Add the cornstarch, lemon juice and lemon zest and stir.
- Place the sour cream mixture on the pre-baked dough.
- Bake at 190 degrees top and bottom heat for 15 minutes.
To sprinkle:
- Mix the sugar and cinnamon and sprinkle on the cake.
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