Name: Lemon Sour Cream Cake
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 125 g fresh raspberries; 1/3 cup sour cream; 1/2 tsp baking powder; 125 g unsalted butter; 1 cup sugar; 1 cup all purpose flour; 1 tbsp lemon rind; 3 eggs

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

This raspberry lemon sour cream cake is the no-fail, works every time, can't stop at one piece kinda cake! 

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Fresh Fruit

gram

raspberry

Creams & Creamers

sour cream

Rising Agents

baking powder

Butter & Margarine

unsalted butter

Sugars & Sweeteners

sugar

Flour & Meal

all purpose flour

lemon

eggs

Folic Acid (B9)

Vitamins

Alpha-carotene

Vitamin A

Lactose

Carbohydrates

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Dietary Fiber

Protein

Calories

Water

Beta-cryptoxanthin

Cholesterol

Vitamin K

Trans fatty acids

Vitamin D

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Coconut Flour Lemon Cake

Fluffy and moist Blackberry Lemon Cake Roll  that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll.

Blackberry Lemon Cake Roll (VIDEO)

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The Ultimate Lemon Cake (Best Lemon Pound Cake Recipe)

Lemon Cake Roll is a delicious, lemony rolled cake filled with a sweet cream. This gorgeous, tasty dessert is super easy to make and perfect for Easter!

Lemon Cake Roll

The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Blueberry Lemon Cake with Lemon Glaze

Lemon Cake Recipe from Small Victories by Julia Turshen. Reprinted with permission.

Lemon Sour Cream Cake

Produce

Dairy

Baking Goods

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