Ingredients
Method
1.Preheat oven to 160°C (140°C fan-forced). Grease a deep 25cm-round cake pan; line base with baking paper.
2.In a large bowl, beat butter, rind and sugar with an electric mixer until light and fluffy; beat in eggs, one at a time. Stir in half the sifted flours and half sour cream, then stir in remaining flours and remaining sour cream until smooth.
3.Spread mixture into pan; bake for about 1 hour 25 minutes or until cooked when tested with a skewer. Stand cake 10 minutes before turning, top-side up, onto wire rack to cool.
4.To decorate and make a lacy pattern, position a paper doily on top of cold cake. Dust with sifted icing sugar, then carefully remove doily. Top with strawberries and lightly dust again with sifted icing sugar.
