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One Layer Lemon Sour Cream Cake #cake #lemon #sourcream #easyrecipe #frosting #baking #easydessert #dessert #dessertrecipe | The Missing Lokness

One Layer Lemon Sour Cream Cake

1 (9-inch) round cake
Course Dessert
Cuisine American
Keyword baking, dessert, easy dessert, lemon cake, lemon frosting, lemon sour cream cake, one layer cake, sour cream cake
Servings 8 people
Author Lokness


  • 180 grams all purpose flour (1½ cups)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 113 grams unsalted butter (at room temperature)(1 stick)
  • 198 grams sugar (1 cup)
  • 2 large eggs (at room temperature)
  • 113 grams sour cream (1/2 cup)
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice

Lemon Sour Cream Frosting:

  • 226 grams unsalted butter (at room temperature)(2 sticks)
  • 1 tablespoon lemon zest
  • tablespoons lemon juice
  • ¼ teaspoon salt
  • 170 grams powdered sugar (1½ cups)
  • 57 grams sour cream (at room temperature)(¼ cup)
  • ½ teaspoon vanilla extract or vanilla paste


  • Preheat the oven to 350˚F (177˚C). Lightly grease a 9-inch round baking pan. Line the bottom with a parchment paper.
  • In a medium mixing bowl, whisk together flour, baking powder, salt and baking soda.
  • In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add sugar and beat on medium speed for 3 minutes. Scrape down the sides of the bowl. Beat in eggs, one at a time, scraping down the side of bowl as needed. Add sour cream, lemon zest and lemon juice, beat for 1 minute. Add flour mixture and beat on medium speed for 25 seconds. The mixture is thick. Use a spatula to fully incorporate the flour if needed.
  • Transfer the batter into the prepared baking pan. Bake in the oven for 25 - 30 minutes, or until a toothpick inserted into the cake comes out with a few moist crumbs attached. Remove from oven and let the cake cool completely in the pan on a wire rack.
  • For the frosting, in a large mixing bowl with an electric mixer fitted with a paddle attachment, beat butter until smooth, about 3 minutes. Add lemon zest, lemon juice and salt. Mix again. Add powdered sugar and beat over high speed until smooth with no lumps. Add sour cream and vanilla, and beat for 1 more minute to combine.
  • To assemble, run a sharp knife around the edges of the cake pan and invert the cake into a plate or your hand. Remove the parchment paper. Place the cake on a cake stand or large plate. Spoon about ¾ of the frosting over the top of the cake. Add more frosting if needed. Gently smooth the top with a spatula and creat stripe pattern if desired. Serve.


  1. You can use a square baking pan for this recipe as well.
  2. 1 tablespoon lemon zest is about zest of 2½ lemons. I would get 5 lemons for this recipe. 
  3. For storage, cake can be stored in the fridge for up to 3 days. Let the cake comes down to room temperature before serving.
(Cake recipe adapted from Recipe Girl)
(Frosting recipe adapted from Cupcake Project)