Recipe of Small Sour Cream Coffee Cake

Lemon Sour Cream Cake

Use an electric mixer to cream the granulated sugar and butter together until fluffy.

Recipe Summary Lemon Sour Cream Cake

This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.

Ingredients | Small Sour Cream Coffee Cake

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 cups white sugar

1 cup butter, at room temperature

3 eggs

1 cup sour cream

1 large lemon, zested and juiced, divided

½ cup powdered sugar

2 tablespoons butter, melted

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Sift together flour, baking powder, and salt into a bowl.

Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.

Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.

Info | Small Sour Cream Coffee Cake

prep: 20 mins cook: 55 mins additional: 1 hr 5 mins total: 1 hr 80 mins Servings: 12 Yield: 1 cake

TAG : Lemon Sour Cream Cake

Desserts, Fruit Desserts, Lemon Dessert Recipes,