Citrus Sour Cream Cake
This moist and refreshing Citrus Sour Cream Cake is a delightful blend of creamy sour cream and zesty citrus flavors, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 zest zest of 1 lemon
- 1 zest zest of 1 orange
- 0.25 cup fresh lemon juice
- 0.25 cup fresh orange juice
Instructions
Preparation
- Gather all ingredients and have them at room temperature.
- Preheat your oven to 350°F (175°C) and prepare your cake pan by greasing and flouring it.
Mixing Ingredients
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—about 3-5 minutes.
- Crack in the three large eggs, one at a time, beating well after each addition.
- Stir in the sour cream, vanilla extract, fresh lemon juice, and orange juice until it creates a homogeneous mixture.
Combining Dry Ingredients
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the zests of lemon and orange.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
Baking
- Transfer the cake batter into your prepared pan and smooth out the surface.
- Bake for 30-35 minutes. A toothpick inserted into the center should come out clean.
Cooling
- Allow the cake to cool in the pan for about 10 minutes.
- Remove the cake from the pan and place it on a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Can be frozen for up to 3 months.