Lemon sour cream cake

    1 hour 10 minutes

    A moist sweet cake with the tangy after taste of lemons. Great served hot or cold, with lemon honey or whipped cream. It's a dense cake and a little goes a long way. I usually double the recipe, and cook it in a 24cm round tin, to make a 12 to 16 serve cake. Everyone that has had it loves and and wants the recipe, hence why I'm sharing it here.

    7 people made this

    Serves: 8 

    • 125g butter, softened
    • 2 teaspoons grated lemon rind
    • 1 cup white sugar
    • 3 eggs
    • 1 cup plain flour
    • 1 teaspoon baking powder
    • 1/2 cup sour cream
    • 1-2 tablespoon icing sugar (optional)

    Preparation:15min  ›  Cook:45min  ›  Extra time:10min cooling  ›  Ready in:1hour10min 

    1. Beat butter, lemon rind, sugar and eggs together until light and fluffy.
    2. Sift flour and baking powder together, then fold into egg mixture
    3. Add sour cream and mix until smooth
    4. Pour mixture into a greased and lined 20 cm round cake tin. Bake at 160C for 45 minutes or until cake springs back when lightly touched
    5. leave in tin for 5 -10 minutes to cool. Turn out onto a wire rack. Can be served at this stage, or when cold, dust with icing sugar.

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