Irresistible Citrus Sour Cream Cake
A luscious cake that perfectly balances tangy and sweet, bursting with citrus flavor, moist from sour cream, and incredibly easy to prepare.
Ingrédients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 whole Zest of 1 lemon
- 1 whole Zest of 1 orange
- 0.25 cups fresh lemon juice
- 0.25 cups fresh orange juice
Instructions
Preparation
- Gather all your ingredients to streamline the process.
- Preheat your oven to 350°F (175°C) and grease and flour your cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar for about 3-5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream, vanilla extract, lemon juice, and orange juice until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and the zests.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Transfer the batter to the prepared cake pan and smooth the surface.
Baking
- Bake the cake in the preheated oven for 30-35 minutes. Check for doneness with a toothpick.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. Can freeze for up to three months.