Lemon Sour Cream Cake

Lemon Sour Cream Cake

My grandmother's lemon cake was heaven in a slice.  It was rich and fluffy and sweet, with just the  right amount of tartness.  But, it was also tinged yellow with food coloring and drenched in a sticky, sugary glaze.  

My cake is also moist, sweet, and lemony - but with less sugar and butter.  I use whole wheat flour plus fresh lemons and sour cream - but no food coloring.   


3 cups whole wheat flour

2 teaspoons sodium-free or regular baking powder

1 teaspoon sodium- free baking soda (or 1/2 teaspoon regular baking soda)

1/3 cup freshly squeezed lemon juice

Zest of two lemons

10 tablespoons unsalted butter, at room temperature

5 tablespoons sour cream, at room temperature

1 cup organic cane sugar

1/2 cup raw honey

3/4 cup buttermilk

4 eggs, at room temperature

1 teaspoon pure vanilla extract


1.  Preheat oven to 350 degrees.  

2.  Butter the bundt pan or loaf pans - throughly and generously.

3.  In a large bowl whisk together the flour, baking powder, baking soda, and lemon zest.  Set aside.

4.  In the bowl of a standing mixer, or in a large bowl using an electric hand mixer, beat the sugar into the butter and sour cream until fluffy.  Beat in the honey until well incorporated.  Then beat in the eggs, one at a time.  Finally, beat in the vanilla extract until you have a smooth consistency.

5.  Slowly mix the flour into the butter/egg mixture until it is a smooth batter.  

6.  Pour the batter into the prepared bundt pan, or divide evenly between the two loaf pans.  Bake for 45-50 minutes - to check, insert a toothpick into the center. If it comes out clean, the cake is done.

7.  Remove the cake(s) from the oven and let cool on a rack for 10-15 minutes.  Carefully loosen the sides with a butter knife and turn the cake(s) out on a cake plate or platter.  Let cool a little more, then slice and serve.

This cake is delicious on its own, but can also be served with freshly whipped cream and fresh berries.