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Old Lunenburg Sour Cream Cake


1     cup (250 mL) butter, softened
3     cups (750 mL) granulated sugar
6     eggs
3     cups (750 mL) all-purpose flour
1/4    teaspoon (1 mL) baking soda
1/4    teaspoon (1 mL) baking powder
2     teaspoons (10 mL) vanilla
1     cup (250 mL) sour cream

3/4    cup (175 mL) icing sugar
Juice of 1 lemon


In a large bowl, cream butter until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each one.

Sift together flour, baking soda and baking powder; stir dry ingredients into creamed mixture alternately with vanilla and sour cream. Do not over beat.

Pour batter into a greased and floured 10-inch (25 cm) tube pan, and bake at 350°F (180°C) for 1 hour and 30 minutes. Do not open oven door during baking time.

Test cake for doneness. It should be lightly browned, and a cake tester inserted in centre should come out clean. If cake isn't done, bake for another 15 minutes. Test again. Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Combine glaze ingredients and paint on cake with a pastry brush. Makes 10 to 12 servings.

Variation: At Christmas, Nancy adds about 1 cup (250 mL) each of red and green glazed cherries, tossed in 1 tablespoon (15 mL) of flour.

Old Lunenburg Sour Cream Cake

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