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Lemon Sour Cream Cake

A soft, rich lemon cake made with cream cheese, fresh lemon juice, and lemon zest, layered and finished with a smooth homemade buttercream frosting. This cake is perfect for anyone who loves bright lemon flavor with a rich, tender crumb.
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Prep Time 25 minutes
Cook Time 45 minutes
Cuisine American
Servings 12

Ingredients
  

For the Lemon Sour Cream Cake

  • 2 1/2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 2 sticks softened butter
  • 18 ounces cream cheese
  • 2 cups of sugar
  • 4 eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup milk
  • 1 tablespoon lemon zest

For the Buttercream

  • 2 sticks softened butter
  • 4 cups of powdered sugar
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt

Instructions
 

For the Lemon Sour Cream Cake

    Preheat the oven to 350°F.

      Prepare the dry ingredients

      • Sift the flour, baking powder, baking soda, and salt. Set aside.

      Cream butter and cream cheese

      • In a stand mixer fitted with the paddle attachment, whip the softened butter and cream cheese for 3 minutes.

      Add the sugar

      • Add the sugar and continue whipping for 10 minutes. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.

      Add the eggs

      • Add the eggs one at a time, whipping until each egg is fully incorporated before adding the next.

      Add the flavoring

      • Add the vanilla extract and freshly squeezed lemon juice and mix until combined.

      Add flour and milk

      • Alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Mix just until the ingredients are incorporated. Do not overmix.

      Add the lemon zest

      • Fold in the lemon zest until evenly distributed.

      Bake

      • Pour batter into two prepared 9-inch cake rounds. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
      • Allow the cakes to cool before removing them from the pans and frosting.

      For the Buttercream Frosting

      • 2 sticks softened butter
      • 4 cups of powdered sugar
      • 1/2 cup heavy cream
      • 1/4 teaspoon salt

      How to Make the Buttercream

      • Place the softened butter in a stand mixer and cream for 3 minutes.
      • Add the powdered sugar and cream for 5 minutes.
      • Add heavy cream and salt. Continue creaming for 2–4 minutes, until smooth and creamy.
      • Once the cakes are completely cooled, frost and layer the cake as desired.