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.
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.
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)