the addition of sour cream in this lemon cake makes it moist & delicious. its best topped with a tangy lemon icing. the original recipe is made in a square cake tin but I prefer to use a ring tin!
Ingredients (serves 8)
125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
3/4 cup sour cream, juice & finely grated zest of approx 2 lemons (to taste)
2 1/4 cups self-raising flour
1/4 teaspoon bicarbonate of soda
MethodPreheat oven to 180°C. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each.
Using a metal spoon, gently fold in sour cream and lemon juice/zest. Sift flour and bicarbonate of soda over batter and gently fold through.
Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
Stand for 5 minutes before turning out onto a wire rack.
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