Northern Hessian Sour Cream Cake
Sheet cake with a sponge-like base and creamy lemon sour cream topping, sprinkled with cinnamon and sugar.
Preparation time 70 min (40 min cooking/baking)
Inspired by Malteskitchen (04.08.2026)
Ingredients
16Servings
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200 g flour (type 405) (728 kcal)
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2 tsp baking powder
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130 g sugar (507 kcal)
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4 eggs, size M eggs (280 kcal)
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200 g soft butter (1456 kcal)
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1 organic lemon (29 kcal)
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6 tbsp lemon juice (27 kcal)
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1 pinch salt
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5 cups (250 g each) sour cream (1500 kcal)
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2 eggs, size M eggs (140 kcal)
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125 g sugar (488 kcal)
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5 tbsp, level cornflour (165 kcal)
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1 tsp lemon zest
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3 tbsp lemon juice (13 kcal)
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sugar and cinnamon for sprinkling
Preparation steps
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Preheat the oven to 190 °C conventional heat. Beat soft butter with sugar and a pinch of salt in a bowl until creamy. Gradually add eggs, lemon zest and lemon juice and mix thoroughly.
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sugar (130 g)
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eggs (4 eggs, size M)
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soft butter (200 g)
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lemon (1 organic)
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lemon juice (6 tbsp)
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salt (1 pinch)
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Mix flour with baking powder and add to the bowl. Stir to form a smooth batter.
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flour (type 405) (200 g)
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baking powder (2 tsp)
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Spread the batter evenly on a baking tray lined with baking paper and bake on the second rack from the bottom for about 20 minutes.
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flour (type 405) (200 g)
-
baking powder (2 tsp)
-
sugar (130 g)
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eggs (4 eggs, size M)
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soft butter (200 g)
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lemon (1 organic)
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lemon juice (6 tbsp)
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salt (1 pinch)
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For the topping, mix sour cream with sugar, lemon zest and juice, eggs and cornflour.
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sour cream (5 cups (250 g each))
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eggs (2 eggs, size M)
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sugar (125 g)
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cornflour (5 tbsp, level)
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lemon zest (1 tsp)
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lemon juice (3 tbsp)
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After 20 minutes baking time, spread the topping on the cake base and bake for another 15 minutes. Remove the cake from the oven, allow to cool and sprinkle with the cinnamon-sugar mixture.
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sugar and cinnamon for sprinkling
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