Russian Sour Cream Cake

Preheat your oven to 325°F (165°C). Generously grease a 9-inch springform pan to ensure easy release. (5 minutes)

In a large bowl, combine the eggs and 1 cup of sugar. Using an electric mixer, beat on medium-high speed for about 5 minutes, or until the mixture becomes noticeably lighter in color, smooth, and thick. This step is crucial for creating a light and airy cake. (5 minutes)

Gently sift 1 cup plus 2 tablespoons of flour over the egg mixture. Using a wooden spoon or spatula, carefully fold the flour into the batter until just combined. Be careful not to overmix, as this can develop the gluten and result in a tougher cake. (3 minutes)

Pour the batter into the prepared springform pan, spreading it evenly. (1 minute)

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and springy to the touch. (25-30 minutes)

Once baked, let the cake cool in the pan for 10 minutes before carefully removing it and transferring it to a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its moisture. (1 hour)

While the cake is cooling, prepare the sour cream frosting. In a large bowl, combine the sour cream, 1 cup of sugar, and lemon juice. Beat with an electric mixer on medium-high speed for 10 to 15 minutes, or until the mixture thickens into a luscious, creamy frosting. The lemon juice adds a delightful tang that complements the richness of the sour cream. (10-15 minutes)

Once the cake is completely cool, use a long serrated knife to carefully cut it horizontally into 3 even layers. (5 minutes)

Place the bottom layer of the cake on a serving platter. Spread generously with a layer of the sour cream frosting. Top with the second layer of cake and spread with another layer of frosting. Finish by placing the third layer on top and covering the entire cake (top and sides) with the remaining frosting. (10 minutes)

Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the frosting to set. This also makes the cake easier to slice and serve. (2+ hours)