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In today’s diary of a ‘kind-of unemployed college student with way too much time on her hands,’ a lemon cake was made. The desire to make this “light summer meal” (in a texture sense, not a caloric one) really just boiled down to me wanting to play with a piping bag. It’s pretty cool what a few Youtube videos can teach you in one afternoon about piping. And it’s really cool to “learn something new” and end up with a delicious dessert.

So you can imagine my pitiful excitement when I found a fresh lemon in the fruit bowl this morning, lemon cake it was! The actual cake is sour cream lemon cake, and it’s wonderfully…dare I say moist? (The most hated word has it’s place, and it’s here.) I made the buttercream with lots of lemon zest and a very small amount of lemon juice and it was a big hit. Super sweet buttercream pairs up really well with a tart flavor. The combination of the frosting and cake is quite perfect with no overkill on the lemon or the sweetness.
So if you can’t find some ridiculous justification to make this cake like I did, I might suggest it for Father’s Day. Or, if you don’t have a dad…summer solstice. Or…the beginning of June! There are secret holidays all around, and holidays call for cake like this. (As does my kind-of unemployed life).

Lemon Sour cream Cake With Lemon Zest Buttercream Frosting


Lemon Cake With Lemon Zest Butter Cream


  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 3/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 2/3 cup oil
  • 2/3 cup lemon juice
  • 3/4 cup sour cream
  • For the Buttercream
  • 3-4 cups powdered sugar
  • 2 tbs half and half
  • 1 tbs lemon juice
  • 1½ tbs lemon zest


  1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
  2. Add eggs, oil and lemon juice. Beat until smooth.
  3. Add sour cream and beat until smooth.
  4. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until a toothpick inserted comes out clean.
  5. For the Buttercream
  6. Begin by creaming butter until smooth, slowly add in powdered sugar and lemon zest.
  7. Continue to cream adding in half and half and lemon juice adjusting amounts to desired consistency.