Soured cream lemon sponge cake

Soured cream lemon sponge cake


55 people made this

About this recipe: Soured cream adds a lightly tangy creaminess to this classic lemon vanilla sponge cake. Serve with fresh strawberries or drizzle lightly with a lemon or vanilla glaze for a moist and gorgeous sweet treat.


Serves: 16 

  • 375g plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 220g butter
  • 400g caster sugar
  • 3 eggs
  • 125ml soured cream
  • 1 1/4 teaspoons vanilla extract
  • 1 1/4 teaspoons lemon extract
  • 225ml milk

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin. Sift together the flour, baking powder, salt and nutmeg. Set aside.
  2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the soured cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour mixture into prepared tin.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

Cake tins

Instead of a 25cm tube cake tin, you can bake this cake in three 23cm round cake tins, or two 900g loaf tins. Adjust baking time as necessary.

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