Sour Cream Lemon Glaze Cake
A moist lemon cake layered with tangy sour cream glaze and filled with apricot preserves, perfect for spring gatherings and citrus lovers seeking a sweet, refreshing treat.
Ingredients
Instructions
- Heat oven to 350°F.
- Grease and flour two 9-inch layer pans.
- Combine the cake mix, water, sour cream, and eggs in a large bowl and mix at medium speed for 2 minutes.
- Pour the batter into the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans on a rack for 15 minutes.
- Remove from pans and cool completely.
- Refrigerate the cakes for 1 hour before assembling for ease in splitting layers.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of lemon zest to the batter. If you don't have sour cream, Greek yogurt can be a great substitute. Ensure the eggs are at room temperature for better mixing. When greasing the pans, use parchment paper for easier cake removal. For a more vibrant glaze, you could swap apricot preserves with raspberry or strawberry preserves.
Serving Suggestions
This Sour Cream Lemon Glaze Cake pairs beautifully with fresh strawberries and a dollop of whipped cream. For an added touch, drizzle with a simple lemon glaze made from powdered sugar and lemon juice. It also complements a side of All-Time Favorite Potato Salad for a delightful summer meal. Serve it at gatherings or as a light dessert after a hearty meal.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 4 days. To maintain its moisture, place a piece of bread in the container. If you want to reheat it, warm individual slices in the microwave for about 10-15 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Lemon Glaze Cake contains roughly 201 calories, with 2g protein, 48g carbohydrates, and 1g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different brand of cake mix?
Yes, you can use any lemon cake mix you prefer, but the baking time may vary slightly. Follow the instructions on the packaging for best results. Just ensure that the ingredients you add remain consistent with the recipe to maintain the cake's texture and flavor.
How can I make the cake more lemony?
To enhance the lemon flavor, add fresh lemon juice and zest both to the batter and the glaze. A tablespoon of lemon juice and a teaspoon of zest will make a noticeable difference. You could also consider serving it with a sprinkle of lemon zest on top for an extra zing.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance. Just wrap them tightly in plastic wrap once cooled and store in the refrigerator. Assemble the cake with the glaze on the day of serving for the best presentation and freshness. This makes it perfect for prepping for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).