Friday, 21 December 2007

lemon sour cream cake

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.


Sagari said...

cake looks delecioussss

Happy cook said...

They indeed look moist and delicious.
Would love to have a slice with a cup of tea

Jeena said...

I love the shape of your cake in the ring it looks amazing. The texture looks so pale and fluffy I love the colour, I bet te icing top was delicious. Great post! :-)

Rosie said...

What a delicious looking cake and lemon with sour cream omg what a great combo. Looks a great texture and love the bundit shape ;o)

Wishing you & yours a Merry Christmas & New Year 2008!

Rosie x

Rajitha said... know i may make i have a tub of sour cream at home and i do not know what to do with it..i will try this adn let you know....

Cooking and the City said...

thank you all for your lovely comments :-)

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