Lemon Sour Cream Cake

A quick and simple lemon cake to throw together for afternoon tea.

1 hour
Prep Time
Lemon Sour Cream Cake




  1. Preheat oven to 160˚C. Grease and line a 20cm round cake tin with baking paper.
  2. Beat the butter, lemon rind, sugar and eggs together until light and fluffy.
  3. Sift flour and baking powder together. Fold sifted ingredients into egg mixture alternately with sour cream, mixing until smooth.
  4. Pour mixture into the lined cake tin.
  5. Bake for 45 minutes or until cake springs back when lightly touched.
  6. Leave in tin for 5 to 10 minutes before turning out onto a wire rack to cool. When cold dust with icing sugar.



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My favourite Edmonds recipe! So light and tasty, there's never a slice left. I add a couple of tablespoons of lemon honey to the batter and make a lemon honey and cream cheese icing to make it super special.