Sour cream cake
Description
The baking is simple and quick. Nothing is easier than making a sour cream cake. You can use sour cream of any fat content, even if it has been in your refrigerator a bit longer than its expiration date. You can add raisins or other dried fruits to this cake. It's also great to replace part of the flour, for example, 50%, with semolina for an interesting texture. Just follow the basic proportions and ingredients—the rest is up to you. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients according to the recipe list. Preheat the oven to 180 degrees.
- 2
Step 2
In a mixing bowl, beat 2 eggs with a pinch of salt.
- 3
Step 3
Continue beating, gradually adding sugar at medium mixer speed until a fluffy foam forms.
- 4
Step 4
Add sour cream to the bowl and mix it in with a mixer.
- 5
Step 5
Add the melted butter and vegetable oil. You can use only butter, only vegetable oil, or a mixture of both, as in this recipe.
- 6
Step 6
Mix the flour, baking powder, and vanilla sugar.
- 7
Step 7
Sift the flour mixture into a bowl and mix with a silicone spatula until smooth. You can use a mixer, but only briefly—no more than one minute—just until the ingredients are combined, so the cake turns out more tender.
- 8
Step 8
Add the zest of half a lemon to the dough.
- 9
Step 9
Prepare a baking dish, line the bottom with parchment paper, grease the sides with butter, lightly dust with flour, and shake off the excess flour.
- 10
Step 10
Place the dough in the pan, smooth it out.
- 11
Step 11
Bake the cake for about 45 minutes until done. Check for doneness with a wooden skewer. Cool the cake on a wire rack.
- 12
Step 12
Before serving, you can lightly dust the cake with powdered sugar. It turned out very tender and delicious with a subtle citrus note, an absolute delight!