Lemon sour cream cake

With the sour cream adding a beautiful denseness, and the lemon icing adding a divine zestiness, this simple lemon sour cream cake is packed with indulgent flavours.
Lemon sour cream cakeWoman's Day
1 Item



1.Preheat oven to moderately slow, 160°C. Lightly grease and line a 20cm square cake pan with baking paper.
2.In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in zest.
3.Fold in flour alternately with combined sour cream and lemon juice. Pour into pan. Bake 35-40 minutes, until cooked when tested.
4.Cool in pan 5 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar and serve cut in squares, with thick cream.

To test cake, insert a skewer in the centre. If it comes out clean and dry, the cake is cooked.


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