Vanilla Butter Cake with a Lemon Cream Cheese Frosting is moist, tender and buttery.
Very easy to make from scratch with simple ingredients.
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Editor’s Note (September 27, 2021): Added helpful tips and 10 new photos.
Originally posted this recipe on August 10, 2018. The pics were rough. Thankfully, the new ones are much better!
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any product pictured on this page. Delighted to share the ingredients I purchased and used. The results were very good!
Serve with or without lemon cream cheese frosting (recipe below).
THE INGREDIENTS
ORIGINAL RECIPE COURTESY OF LAND-O-LAKES
Discovered this recipe during a google search for a buttery vanilla cake with sour cream as an ingredient. It turned out great the first time I made it.
In my adjusted recipe, the cake’s name is changed and it’s slathered with Lemon Cream Cheese Frosting (recipe below).
BAKING SODA/BAKING POWDER FRESHNESS TEST
This recipe calls for baking powder, baking soda and salt.
If the baking powder and baking soda have been in your pantry for awhile, TEST both before using. If they’re inactive, the cake will be flat and inedible.
Tap link to learn how to test both.
ACCURATELY MEASURE ALL-PURPOSE FLOUR
To accurately measure all-purpose flour: sift first, add sifted flour to the measuring cup with a spoon, level with a knife.
Never use un-sifted flour because it will be too much which causes the cake to dry, hard and inedible.
BAKE IN A 12-CUP TUBE PAN OR 12-CUP BUNDT PAN
Pictured is the greased 12-cup tube pan I used. A 12-cup bundt pan will also work.
What’s the difference between a tube pan and a bundt pan?
According to SouthernLiving.com, a tube pan is any type of round baking pan that has a hollow tube in its center. The tube conducts heat, which helps large, deep cakes bake faster. Also helps the baked cake release easily from the pan.
Bundt pans have fluted sides that give baked cakes a decorative sculpted shape. The beautiful appearance doesn’t require fancy frosting.
GREASE THE CAKE PAN BEFORE ADDING CAKE BATTER
Baking spray with flour is a genius invention in my humble opinion. I love that it’s quick, easy and NOT messy. How cool is that?!
LEMON CREAM CHEESE FROSTING
The tasty frosting is tangy-sweet and creamy. Easy to make with a few ingredients.
ENJOY!
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Vanilla Butter Cake
Ingredients
Vanilla Butter Cake
- 1 cup sugar
- 3/4 cup unsalted butter (not margarine) softened
- 1 cup sour cream
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract or lemon extract
- 2 cups all-purpose flour Sifted, spooned and leveled (see info above).
- 1 teaspoon baking powder Make sure it's active before using.
- 1 teaspoon baking soda Make sure it's fresh before using.
- 1/2 teaspoon salt
Lemon Cream Cheese Frosting
- 2 packages (8 ounces each) full fat cream cheese softened
- 1/2 cup (or 1 stick) unsalted butter, softened
- 3 cups confectioner's sugar divided
- 1 teaspoon lemon extract
- 4 tablespoons fresh lemon juice divided
- 2 tablespoons fresh lemon zest use more or less as preferred
Instructions
Vanilla Butter Cake
- Preheat oven to 350 degrees.
- Grease and flour 12-cup bundt or tube pan. Set aside. If using non-stick cooking spray, do not flour pan.
- In medium-sized bowl, combine sugar and 3/4 cup butter. Beat at medium speed until creamy. Add sour cream, eggs, and vanilla. Beat until well combined.
- Add remaining ingredients. Beat at low speed until well combined. Scrape bowl often.
- Spoon batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean.
- Cool 5-10 minutes. Invert onto serving plate. Cool completely before spreading with Lemon Cream Cheese Frosting.
Glaze
- In medium-sized bowl, stir together 1-1/2 cups powdered sugar and 1 tablespoon softened butter. Add enough milk for desired consistency. Whisk together. Drizzle over COOLED cake.
Lemon Cream Cheese Frosting
- In medium sized bowl, combine softened cream cheese and softened butter with an electric mixer (or wooden spoon). Add 2 cups of confectioners sugar, lemon extract, 3 tablespoons of fresh lemon juice, and lemon zest.
- Mix together with an electric mixer (or wooden spoon) until evenly combined.
- Taste a sample. If desired, stir in remaining confectioners sugar TWO TABLESPOONS AT A TIME and remaining 1 tablespoon of fresh lemon juice. Repeat until satisfied with taste.
- Frosting will be thick and spreadable.
- TIP: To thin, microwave Lemon Cream Cheese Frosting on high for 5 seconds OR warm in a saucepan over low heat for 2-3 minutes. Spread "warm/thin" frosting over COOLED cake. The frosting will thicken as it cools.
