Luscious Lemon Sour Cream Cake Recipe

*Disclosure: I received coupons for free dairy products from Darigold. All opinions expressed in this post are completely my own. #sponsored

When summer rolls around, I start craving food and drinks made with lemon. I love the flavor of lemon, and one of my favorite ways to use lemons is to use them to make desserts. I love lemon bars, lemon cream pie, lemon sorbet, and more.

This lemon cake is super yummy and super lemony, perfect for all you lemon lovers to bake and enjoy. The butter and sour cream make it a good, old fashioned dessert that reminds me of my own Mom. She was a lemon lover too, and this cake is very similar to the one she used to make in the summertime.

I sprinkled some coconut on top of it, but this is completely optional. The sweetened coconut did contrast nicely with the tart lemon flavor of the cake though.

I used Darigold butter and sour cream in my lemon cake. Darigold is a Northwest Dairy Co-op, representing over 500 family farms. They are Seattle area based, and I love buying products that are made locally, and supporting local dairy farmers. Darigold makes delicious, high quality, milk, sour cream, butter, cottage cheese, and other dairy products.

You can check out recipes using Darigold Dairy products on their Dariblog.

Recipe for Luscious Lemon Sour Cream Cake

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup butter, room temperature

2 cups granulated sugar

3 eggs

grated zest of 1 large lemon

1 cup sour cream

2/3 cup sweetened, shredded coconut (optional)

Lemon Glaze:

1/4 cup melted butter

2 tablespoons fresh lemon juice

2 cups sifted confectioner's sugar

Instructions:

Preheat oven to 350 degrees. Generously butter and flour a 10-inch Bundt pan.  

Into a bowl, sift together the flour, baking powder and salt, set aside.

In a mixing bowl with hand held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is light and fluffy, about 5 minutes.

Beat in eggs, 1 at a time. Blend in lemon zest.

Add flour mixture to the creamed mixture alternating with sour cream, adding each in 3 additions.

Scrape sides of bowl frequently.

Pour batter into prepared cake pan. Bake in preheated oven 40-45 minutes, or until a cake tester inserted near the center of the cake comes out clean. Cool in pan 10 minutes.

Meanwhile, put lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a cake platter, frost or drizzle with glaze.

Sprinkle with coconut if desired.

Serves about 8.