Donna Hay’s Lemon Sour Cream Cake

Standard

Lemon Tree

Lemon Cake Whole

Lemon Cake Piece

So my lemon tree is going bananas (check out my heavy-laden little tree!), which has seen me searching high and low for good lemon recipes. Ages ago a friend made this lovely cake for me when visiting with them and it was such a delightful thing to eat – zesty and fresh with a lovely depth and moistness resulting from the addition of sour cream. And trying it out proved so simple I could do it while catching up with an old friend on the phone. Make this cake in whatever shape you like – a ring tin is a lovely option, or do as I did and use a regular 22cm round one. This cake is great when you’re in a rush cause it doesn’t matter at all if you need to ice it while it’s still a little warm – the drizzled glaze effect is perfect for this cakey genre. Turn it into a terrific dessert by serving with a dollop of cream and enjoy the cost effectiveness of this affordable option, which costs around $6.80 if you need to purchase lemons from a shop, and $3 less if you scrump some lemons from elsewhere.

For the cake

  • 220g butter (melted or at room temp)
  • 330g caster sugar
  • 2 eggs
  • 120g sour cream or cream or greek yoghurt
  • 60 ml lemon juice / juice 3 lemons
  • 2 Tbsp lemon zest / zest 2 lemons
  • 300 g all purpose flour
  • 2 tsp baking powder

For the lemon icing

  • 320g icing sugar (sifted)
  • 1 Tbsp lemon juice 
  • 2 Tbsp water (boiling)
  1. Preheat the oven to 160°C if fan forced or 170 degrees otherwise. Grease and line a 22 cm round or ring tin with flour and butter or baking paper.
  2. Place the butter, sugar, eggs, sour cream, lemon juice and zest in a stand mixer or food processor and mix well until batter is well combined and smooth.
  3. Add the flour and baking powder and whisk until smooth.
  4. Pour the mixture into a greased pan and bake for 40-45 minutes (or until a skewer inserted comes out clean). Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan. Let it to cool completely.
  5. To make the lemon icing: place the icing sugar, juice and water in a bowl and mix to combine. Drizzle over the cake.
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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

2 responses »

  1. There is nothing so refreshing as a lemon cake! This looks like a good one. Would you like me to send you my lemon bread recipe? I think it would work out to be as cheap, if not cheaper, and has a syrup, rather than icing, so even quicker.

    • Would LOVE that recipe. The price of lemons certainly does fluctuate, so I recommend stealing them from trees behind movie cinemas.

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