Servings: 10
Prep Time: 40 minutes
Cook Time: 40 minutes
How much lemon is actually in a Double Lemon Cream Cake?
What makes this Double Lemon Cream Cake “Double”?
What makes this Double Lemon Cream Cake creamy?
My go-to ingredient for a moist (I know) cake is sour cream. It’s not just the creaminess, it’s the awesome bit of tang that sour cream adds to any baked good. More and more often, I’ve been substituting Greek yogurt. It’s healthier, and it mimics the flavor of sour cream closely enough that you can’t tell the difference when its baked into a cake.
What if I don’t have a fancy bundt pan?
Double Lemon Cream Cake
Moist, creamy and bursting with fresh lemon flavor, this springtime cake is drizzled with a lemon-vanilla glaze
Ingredients
The Cake
- 3 cups all-purpose flour
- 2 sticks unsalted butter room temperature
- 4 large eggs
- 1 1/2 cups sugar
- 1 cup milk
- 1/4 cup sour cream
- 4 tsp. vanilla extract
- 1/2 cup lemon juice
- 3 Tbsp. lemon zest
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
The Glaze
- 1 1/3 cups confectioner’s sugar
- 3 Tbsp. milk
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a second bowl, combine the lemon juice, vanilla, milk and sour cream.
- In the bowl of a stand mixer, cream the butter and sugar until fluffy. Beat in the eggs and lemon zest. Blend the dry ingredients into the creamed mixture alternately with the sour cream mixture until fully combined.
- Spray a bundt pan with nonstick cooking spray. Pour the batter into the pan and bake 40 minutes, until a toothpick comes out clean. Allow cake to cool completely before turning out onto a serving dish.
- To make the glaze, whisk all ingredients together. Pour over cooled cake.
Tried this recipe?Let us know how it was!
This cake came out great and tasted so delicious!
I’ve made this cake 3 times and all 3 come out very dense. How do I lighten it up? Maybe 2 cups of flour instead of 3? It has a nice lemon flavor
Hi Karen,
This is a dense cake, almost a pound cake type of consistency. You could try using cake flour, but I have not tested this recipe that way. Hope this helps 🙂