Zutaten für Lemon Sour Cream Cake
- 1 cup (2 sticks) softened butter
- 1 ¾ cups granulated sugar
- Lemon
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup sour cream
- Icing Sugar
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Zubereitung von Lemon Sour Cream Cake
- Preheat oven to 325°F (160°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Gradually beat in the zest of 2 large lemons.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking powder.
- In a separate bowl, combine 1 cup sour cream and ¼ cup lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
116g
Fat
46g
Carbs
13g
