Sour cream cake layers

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make sour cream cake layers? Prepare the necessary ingredients for this. The butter should be soft. Sift the flour through a sieve in advance to saturate it with oxygen. My eggs are category C1. Before cooking, wash them with baking soda, as there may be dangerous microbes on the shells. All the secrets of making sponge cake can be read in the article, the link is at the end of the recipe, under the steps.

2. STEP 2

   

   To help the butter heat up and soften faster, cut it into pieces and leave at room temperature.

3. STEP 3

   

   Add sugar to soft butter and beat. Then add sour cream and eggs to the bowl. Mix everything into the dough.

4. STEP 4

   

   Next add lemon zest. It will add a hint of lemon to the finished baked goods. Lemon can be replaced with almond extract.

5. STEP 5

   

   Add sifted flour to the dough. You can use a mixer for mixing. The dough will be homogeneous, quite thick, without lumps of flour. Remember that you may need less or more flour, you can read more about this in the article, the link to it is at the end of the recipe.

6. STEP 6

   

   Place the finished dough immediately into a baking dish (18-22 cm). Place in the oven, preheated to 180 degrees, for 50-60 minutes. Your baking time and temperature may vary. You can read more about the operating features of ovens in the article about ovens. The link is at the end of the recipe.

7. STEP 7

   

   Leave the finished biscuit to stand in the mold for a while. Then remove and cool.

8. STEP 8

   

   Sour cream sponge cakes can be cut into pieces and eaten like a pie. Or you can cut it into cakes and use it to make a cake, coated with any cream. I recommend it. Enjoy your meal!

Comments on the recipe

Natalia M

19.10.2023

4.5

I used the recipe for sour cream cake layers to bake just one cake layer. I needed it for another dessert. I reduced the number of servings using the site’s calculator. I kneaded the dough with a regular fork, which is quite convenient. The consistency was thick and smooth. The cake was baked in a cooking ring with a diameter of 18 cm. The ring was wrapped in foil, and the bottom and sides were greased with a thin layer of vegetable oil. My cake turned out even and smooth! Even the middle did not rise or crack. The crumb is porous, juicy and not heavy! The lemon zest is very pleasant on the tooth. A little sweet for my taste, but it will be just right for those with a sweet tooth. Lemon, by the way, sets off the sweetness well and gives baked goods a fresh aroma. Thanks for the recipe, it was very useful!