60 lemon sour cream cake recipes

Homemade fig newtons: a tender brown sugar and sour cream cookie dough wrapped around real homemade fig jam, baked in logs and sliced into soft bars. So much better than the boxed kind.

Kaesekuchen, traditional German cheesecake: a light cottage cheese and sour cream filling with lemon, vanilla, and raisins, baked on a buttery shortcrust base and topped with almonds. Lighter than the American style.

Skillet bread bake with a sour cream dough crust, ricotta and Swiss cheese filling, crispy bacon, Dijon mustard, and dill. A savory brunch centerpiece cut into wedges.

Single-crust maple pie with cream cheese pastry, thin-sliced Granny Smith apples, and maple-sour cream topping. Nutmeg finish adds warmth.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Georgia peaches and cream cake layers warm sugared peaches under a sour cream batter and cinnamon-brown sugar crumb. Three-layer summer cake that drinks like a cobbler in a square pan.

Maple glazed pumpkin ring cake with brown sugar, cinnamon, allspice, and real maple syrup in both the batter and the sour cream glaze.

Georgia peaches-and-cream cake: a layer of juicy fresh peaches under a tender sour cream cake and a cinnamon-brown sugar crumb. Part cobbler, part coffee cake, all Southern summer comfort.

Blintz souffle layers a cream cheese and cottage cheese filling inside a puffy orange-scented batter, baked golden and served with warm blueberry sauce. A Jewish brunch classic.

Pennsylvania Dutch cake-and-custard pie: a soft cake batter and a spiced applesauce-molasses custard poured into one crust bake into two distinct layers, finished with a coffee glaze. A clever heritage dessert.

Dark chocolate layer cake with a bright orange cream filling made with sour cream, orange zest, and lemon juice. The chocolate-meets-citrus combo is a total crowd pleaser.

Lemon butter layer cake baked in a tube pan, sliced into four layers filled with lemon cream and topped with caramelized nut crunch. A three-component vintage dessert with big citrus flavor.