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.
- 25 mins preparation
- 50 mins cooking
- Serves 10
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Ingredients
Lemon icing
- 2 cup icing sugar
- 15 gram butter
- 1 tablespoon lemon juice
- 1 tablespoon hot water
Lemon sour cream cake
- 125 gram butter, softened
- 1/2 cup caster sugar
- 1 tablespoon lemon zest, plus extra to decorate
- 1 teaspoon vanilla essence
- 2 egg
- 2 cup self-raising flour, sifted
- 1 cup sour cream
- 1/2 cup lemon juice
Method
Lemon sour cream cake
- 1Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round cake pan.
- 2In 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.
- 3Lightly fold flour into creamed mixture alternately with sour cream and juice, beginning and ending with flour.
- 4Spread 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.
- 5To make Lemon Icing; sift icing sugar into a bowl. Add butter, juice and water. Beat well until smooth and a spreadable consistency.
- 6Spread over cooled cake. Sprinkle with extra zest.
Notes
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.
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