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+ servings
IMG 9932 | Simmer & Sage

Double Lemon Cream Cake

Moist, creamy and bursting with fresh lemon flavor, this springtime cake is drizzled with a lemon-vanilla glaze
4.50 from 2 votes
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10

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.
Keyword cake, dessert, lemon
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