Soured cream lemon sponge cake

    Soured cream lemon sponge cake

    (68)
    13saves
    1hr


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (68)

    Reviews in English (68)

    by
    122

    this cake is easy to make and has a good flavor however, if you find it a bit dry add powdered sugar and butter together over low heat until you get a buttery glaze add a little lemon extract if you wish,and pour over warm cake. example; 1cup p.sugar to 1/3 cup butter but make it simple make as little or as much glaze to your cake as you wish .  -  16 May 2003  (Review from Allrecipes US | Canada)

    by
    99

    This cake is fool proof! I did tweek it bit to fit me. I added lemon zest to it, I also used margarine out the fridge instead of the shortening. The cake came out wonderful. I think this recipe is great for the least experinced baker to an old pro  -  10 Jan 2007  (Review from Allrecipes US | Canada)

    by
    91

    This is a lovely recipe! I did not have any butter flavoured shortening, so I just used butter and it turned out fine. I added a tad more lemon extract also then what was called for. I halved the recipe and put it in a bundt pan instead of a tube pan. The glaze I used consisted of melted butter, confectioner's sugar, milk and lemon extract. Will definately make again!  -  07 Jul 2009  (Review from Allrecipes US | Canada)

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