Lemon Sour Cream Layer Cake

Wide image of slice of lemon sour cream cake on a white plate with frosting and a fork.

Course: Dessert

Cuisine: American

Keyword: lemon sour cream layer cake

Difficulty Level: Beginner

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 405kcal

Author: Kara @I Scream for Buttercream

Tangy lemon and rich sour cream make this lemon sour cream layer cake a delightful treat, with moist, flavorful cake layers that are great topped with cream cheese or lemon frosting.

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US Customary - Metric

Ingredients

For the cake:

2 ⅔ cups all-purpose flour (Measured correctly: Spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup, that will add too much flour.)
1 ⅔ cups sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon instant lemon pudding mix dry (if you add the entire packet, sometimes that can make the cake sink)
1 tablespoon vegetable oil
1 cup sour cream, close to room temperature
1 ½ tablespoons lemon zest, from about two lemons
¼ cup lemon juice
1 teaspoon vanilla extract
2 teaspoons lemon extract
3 large eggs, close to room temperature
2-3 drops yellow gel food coloring (optional)
1 cup unsalted butter, room temperature

For the frosting:

See links in the notes section below for multiple options.

Instructions

For the cake:

Preheat the oven to 325 degrees F.
Grease and flour two 8" round cake pans.
In a medium-sized mixing bowl, add the oil, sour cream, lemon zest, lemon juice, vanilla extract, lemon extract, eggs and gel food coloring. Mix well with a whisk and set aside.
In a large mixing bowl, add the flour, sugar, baking powder, baking soda, salt and lemon pudding mix.
Cut the almost room-temperature butter into chunks. Turn the mixer on low and slowly add the butter, a bit at a time, to the dry ingredients. Once all the butter has been added, mix on medium to medium-high until all the flour is coated with the butter and the mixture is crumbly. It should have a sand-like texture.
If the butter is too warm or if it's mixed for too long, it will form a paste and this will not produce a good cake texture.
Pour about a third of the liquid mixture into the dry mixture and mix on low to medium until well combined...about 30 seconds to one minute.
Pour the last of the liquid mixture into the dry mixture and mix again only until well combined. Don't overmix the batter at this point. Stop mixing once everything is well incorporated, usually no more than about 20-30 seconds.
Use a silicone spatula to scrape down the sides and bottom of the bowl. Mix again for only about 10 to 15 seconds.
Pour the cake batter into the prepared pans.
Slide the cake pans into the oven and bake at 325 degrees F for about 35-45 minutes ovens vary. A toothpick inserted into the center of each layer should come out clean or with a few moist crumbs on it, but no raw batter.
Once baked, set the pans on a cooling rack for about 20 minutes, then turn the cake layers out of the pans and let cool completely on the cooling racks before adding any frosting.

For the frosting:

See links in the notes section for multiple options.

Notes

Frosting options:

Lemon Cream Cheese Buttercream

Lemon Buttercream

Vanilla Buttercream

Cream Cheese Buttercream

How to Store: This cake should be stored in an airtight container or covered well in the refrigerator and can last up to 6 days.

How to serve: Most cakes are best served close to room temperature, especially when made with butter like this one. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving. You can also pop a slice in the microwave to warm up a bit.

For other questions: Make sure to check out the TIPS & FAQs section below this recipe card, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.

Nutritional values are an estimate. Nutritional values do not include frosting.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition