Lemon sour cream cake

Simple lemon sour cream cake recipe with divine flavours. The sour cream gives the cake a beautiful denseness, with the lemon icing adding extra zest to the already delicious cake.
Lemon sour cream cakeWoman's Day
1H 15M


Lemon icing


1.Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round cake pan.
2.In a bowl, using an electric mixer, beat butter, sugar and zest together until pale and creamy. Add vanilla, then add eggs one at time, beating well after each addition.
3.Lightly fold flour into creamed mixture alternately with sour cream and juice, beginning and ending with flour.
4.Spread mixture into pan. Bake 45-50 minutes until cooked when tested. Cool in pan 5 minutes, before turning onto a wire rack to cool completely.
5.To make Lemon Icing; sift icing sugar into a bowl. Add butter, juice and water. Beat well until smooth and a spreadable consistency.
6.Spread over cooled cake. Sprinkle with extra zest.

The cake is cooked if a skewer inserted comes out clean and dry, if the cake springs back after pressing lightly with a fingertip, or if it shrinks from the side of the pan.


Related stories