Friday, May 24, 2013

Citrus-Sour Cream Cake

I made this tasty cake for dinner with one of my old roommates. It was so much fun to cook and eat together again!  We teamed up to make roasted chicken (a variation on this recipe), purple potatoes, salad, and of course, cake for dessert.  This cake was so yummy - it had a tight crumb but wasn't heavy, was perfectly moist from the sour cream, and was sweet without being overpowering.  My only complaint was that the citrus flavor wasn't very strong - you could taste it, but it was more of a hint of citrus.  Next time, I would probably add twice as much citrus zest or maybe a little lemon or orange oil.  Definitely top this cake off with a little whipped cream for an even more special dessert - I thought it was the perfect combination!

Note that you definitely do need either a springform pan or another pan with equally tall sides to make this cake - the amount of batter will not fit in a standard 9-inch cake pan.

Citrus-Sour Cream Cake (adapted from Cake Keeper Cakes, via Buttercream Barbie)
Makes one 9-inch round cake

1 cup light sour cream
4 eggs
1 tsp vanilla
1-3/4 cups flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 T butter, softened
1-1/4 cups sugar
2 tsp citrus zest (I used a combination of lemon and orange)
1/4 cup citrus juice (I used a combination of lemon and orange)
Lightly sweetened whipped cream, to serve.

1. Preheat the oven to 325 degrees and spray a 9-inch springform pan (with tall sides) with oil.
2. In a small bowl, whisk together the sour cream, eggs, and vanilla.
3. In another small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
4. In a large bowl, combine the butter, sugar, and citrus zest.  Cream together until fluffy.  Add the flour and sour cream mixtures in alternating additions, beating well between each addition.
5. Drizzle in the citrus juice, and use a rubber spatula to gently fold the juice into the batter.
6. Pour the batter into the prepared pan and bake 45-60 minutes, until a toothpick comes out with just a few crumbs attached.
7. Serve warm or room temperature, topped with whipped cream.

Dessert perfection topped with a little (okay, a lot!) whipped cream.

Here's a shot of our meal from Instagram - I've become obsessed! Love the color of those potatoes!  You can follow me here if you like.


  1. This is the perfect cake to have around after a big dinner! simple and totally satisfying.

  2. I love these everyday cakes that don't need any frosting! Love the purple potatoes, too, Sara. I love the little purple yams too but they aren't quite so vivid after cooking. Have a great weekend!

  3. Love that this recipe uses cornstarch and sour cream! Thanks for sharing!

  4. The cake looks and sounds so good! I love citrus zest and think the more the better :)