Lemon Cake with Sour Cream Lemon Icing

A delicious lemon cake frosted with a lemon sour cream icing. This cake just screams spring/summer. erfect cake for any occassion.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • CAKE:
  • 1 1/2 cups sifted flour
  • 3/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs , separated
  • 1/2 cup butter , softened
  • 1/2 cup sugar
  • finely grated zest of one lemon
  • 3 Tbsp. fresh lemon juice
  • 3/4 cup buttermilk
  • Lemon Syrup:
  • 1/3 cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons hot water
  • Lemon Icing
  • 2 1/2 cups powdered sugar
  • 2 Tbsp. butter , softened
  • 3 Tbsp. sour cream
  • Pinch of salt
  • 2 tablespoons lemon juice
  • Milk , if needed to get desired consistency


  1. For the cake: Spray a 8x8-inch baking pan with non-stick spray. Set aside. Preheat oven to 350 degrees.
  2. Combine the flour, baking soda, baking powder and salt in bowl and set aside.
  3. Beat the egg whites until soft peaks form. Set aside.
  4. Cream the butter and sugar in a large bowl until light and fluffy. Add the egg yolks to the butter mixture one at a time, beating well. Add the lemon zest and lemon juice, mix until combined.
  5. Add the flour mixture to the creamed butter, alternating with buttermilk.
  6. Fold in the egg whites. Spread the batter evenly in a greased 8x8 inch springform pan. Bake at 350 degrees for about 25-30 minutes or until top is golden and cake springs back when touched in center. Remove from oven and run a knife around the edges of the pan. Poke holes in cake with a fork or a skewer, making sure not to go all the way through the cake.
  7. For Syrup: Combine all syrup ingredients until sugar dissolves, spoon over cake while still warm. Let cool and remove from pan.
  8. For icing: Combine all ingredients in a bowl and mix until smooth. Frost cake when completely cooled.