Soured cream lemon sponge cake

    1 hour

    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.

    70 people made this

    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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    Reviews in English (64)


    I have used a number of recipes from this site but none have motivated me enough to create an allrecipes account to leave a review. Best sponge I have ever made from scratch. I had leftover sour cream and didn't want to chuck it, which led me to search online for ideas. I didn't have lemon essence, so I used the juice of a whole a lemon. The yield from this recipe was a lot so I baked 12 cupcakes and a loaf. My daughter came home from school, had a cupcake and said " you can make this for my mini birthday in school"....I guess we are having 2 parties 😯. My husband had a a couple of slices too and took some to work. This recipe is a keeper. Thanks Tamara.  -  27 Feb 2018


    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)


    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)