Lemon Sour Cream Cake
A wonderfully moist, zesty cake to bake on a relaxed Sunday morning.
- 125g butter
- 3/4 cup white sugar
- 1 1/2 T grated lemon rind
- 2 eggs, lightly beaten
- 1 1/2 cups self-raising flour
- 1/2 cup sour cream
- 1/2 cup lemon juice
Cream butter, sugar and lemon zest in an electric mixer.
Add eggs and beat well until combined.
Fold through sour cream, SR flour and lemon juice.
Pour into a greased and lined cake tin (square 20cm/8 inch recommended) and place in a preheated 180*C (350*F) oven for 40 minutes or until cake is cooked when tested with a skewer.
Place cake on a wire rack to cool. Finish with a dusting of icing sugar and serve with cream or yoghurt if desired.
From Dining by Donna Hay (part of the Marie Claire series)