baking, cakes, The Restaurant School

Lemon Sour Cream Cake

June 28, 2010

2 3/4 cups all purpose flour
1 tsp. baking soda
pinch salt
2 cups sugar
1/2 pound unsalted butter, softened
6 eggs, separated
2 tsp. grated lemon rind
2 Tbsp. strained fresh lemon juice
1 cup low fat sour cream
  1. Preheat oven to 350 degrees.  Butter and flour a 10-inch bundt cake pan.
  2. Cream the butter for about a minute; gradually add 1 1/2 cups of the sugar.  Continue to cream the mixture for 3-5 minutes more until it whitens, is very fluffy, and holds soft peaks.  Continuing on low speed, add the lemon rind and the juice.  Add the yolks one at a time, beating thoroughly after each addition. Beat mixture on high for about a minute to make it fluffy and light.
  3. Sift together the flour, baking soda, and salt.  Fold half the dry ingredients in the batter.  Lightly beat in the sour cream.  Mix well.  Fold in remaining half of the dry ingredients.
  4. Separately whip the egg whites until they hold a firm peak.  Gradually add the remaining 1/2 cup sugar while continuing to whip the whites. Whip until meringue holds a stiff peak about 1/2 minute. Fold the batter into the prepared pan and bake at 350 degrees for 50-60 minutes or until a cake tester comes out clean.  Cool the cake in the pan for 10 minutes before turning it out onto a rack to cool completely.
Optional Garnish
Dust with confectioners’ sugar and present individual slices with fresh berries.

Optional Guilt

After eating half the cake: slice up the rest and give it to your skinny friends.

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1 Comment

  • Reply Sewing Pixie June 28, 2010 at 11:36 pm

    I need to make this cake.

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