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4-Way Sour Cream Lemon Cake

I was visiting Memphis and has the most amazing lemon sour cream cake at a restaurant call the "4-Way".  You will need to grate the peel of a lemon to make this cake, I find this grater to work best.  It took me a year to figure out their recipe and here it is:



  • 1 stick unsalted butter, at room temperature

  • 1 1/2 cups sugar

  • 3 large eggs, at room temperature

  • 1/2 teaspoon vanilla

  • Grated zest of 1 lemon

  • 1 1/2 cups all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup sour cream, at room temperature


  • 1 cup confectioners' sugar

  • 1/4 teaspoon lemon extract

  • 1 tablespoon milk


Directions for Cake

  1. Position a rack in the center of the oven and preheat to 325°F.

  2. Butter and flour a Bundt pan, and tap out the excess flour.

  3. Sift the flour, baking powder, baking soda and salt together; set aside.

  4. Beat the butter and sugar in mixer on high speed until light and fluffy, about 3 minutes.

  5. Beat in the eggs, one at a time

  6. Add the vanilla and lemon zest.

  7. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour.

  8. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula.

  9. Spread evenly in the pan.

  10. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 hour.



  1. In a bowl combine the ingredient and whisk until smooth, making sure there are no lumps.

  2. Let cake cool and then pour over.



  1. Transfer the cake to a wire rack and cool for 10 minutes.

  2. Remove the cake from the Bunt pan

  3. Spread the icing over the cake and eat

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