There is no cake I love as much as lemon cake. And this sour cream lemony wonder is the easy lemon cake of my dreams. Not only does it only take one bowl to make the batter (yes please!), the combination of zest and juice means this cake is full of lemony flavor. The simple glaze is punchy and perfectly acidic. The best way to finish off this beauty. Served on its own it makes a fantastic tea-time treat and served with a scoop of vanilla ice cream, becomes a simple but glorious dessert.
How to make lemon cake
Freezing and storing
To freeze: Allow the baked cake to cool completely then wrap in a layer of plastic wrap and then in foil. Freeze for up to 3 months. Allow the frozen cake to thaw completely at room temperature before pouring over the glaze and serving. Baked and glazed cake will keep for up to 3 days if kept covered at room temperature. I usually keep mine covered with a glass dome on the kitchen counter.
Easy cake recipes
Lemon dessert recipes
