This lemon sour cream cake is ultra moist and has a wonderful lemon flavor!
2 sticks (226g) unsalted butter, slightly softened – 2 cups (400g) sugar
3 large eggs – 1 cup (242g) sour cream – 1/3 cup — juice and zest of 2 lemons
1 teaspoon (4g) vanilla extract – 1 Tablespoon (10g) lemon extract
3 cups (342g) cake flour – 1 1/2 teaspoons (7g) baking powder
1/2 teaspoon (3g) baking soda – 1/2 teaspoon (3g) salt
FOR THE LEMON SEVEN MINUTE FROSTING:
2/3 cup (150g) water – 2 cup (400g) sugar
1/2 teaspoon (2g) Cream of Tartar or 2 Tablespoons (30g) white corn syrup
4 egg whites – 2 teaspoons (8g) lemon extract.
This moist Lemon Sour Cream Cake is amazing!
It pairs well with so many fillings and frostings, but in this recipe, we’ve chosen a delightful Lemon Seven Minute Frosting. Enjoy!
Read the full recipe here => https://www.mycakeschool.com