Greek sour cream cake, also known in other Latin American countries simply as sour cream cake, is a traditional dessert with deep roots in Greek cuisine. This cake stands out for its soft and moist texture, achieved through the use of sour cream in the batter and a sweet syrup that is poured on at the end of baking. In different regions, although with variations in its name, it is recognized as a symbol of celebration and homemade sweetness, being a favorite at family gatherings and festivities.
In Latin America, this cake may have different names or adaptations, but it maintains the essence of a fluffy sponge cake with a glaze or syrup that makes it irresistible. Its history dates back to Greek culinary influences that have mixed with local traditions in various countries, resulting in a recipe that has crossed borders and won over palates thanks to its balanced combination of sugar, sour cream, and lemon.
How to prepare Greek sour cream cake
Ingredients: Butter, sugar, eggs, cake flour, baking powder, baking soda, milk, sour cream, vanilla, water, lemon slice.
Prepare the syrup: Boil the syrup ingredients for 10 minutes and let cool.
Cake: Melt the butter and let it cool.
Then cream it with sugar and eggs.
Add the mixed flour alternating with milk and sour cream to the mixture.
Incorporate the vanilla.
Pour into a greased 9 x 13 pan.
Bake in a preheated oven at 350°F for approximately 35 minutes or until a tester comes out clean.
Pour the cooled syrup over the hot cake.
Let the cake cool completely before cutting.
