lemon sour cream cake
Posted on | December 19, 2008 | No Comments
i obtained this cake recipe from an australian women’s weekly cookbook many years ago and i’ve been making it ever since.
it’s very simple, but very rich and dense and good and quite elegant.
i adore it with cups of weak black tea. or coffee. or champagne.
250 g butter
2 tsp lemon zest
2 cups castor sugar
6 eggs
2.5 cups plain flour
1/4 tsp baking powder
200g sour cream (i’ve used thick plain yoghurt too)
grease and line a 27 cm cake tin.
preheat oven to about 160 C.
cream butter, lemon zest and sugar together in a large mixing bowl until light and fluffy.
beat in eggs one at a time until well combined.
stir in half the sour cream.
stir in half the sifted flour/baking powder.
stir in remaining sour cream and remaining flour/baking powder.
stir until smooth and just combined, but don’t overmix….it will make a tough cake.
pour mix into prepared tin and bake for about 1.5 hours.
stand in tin for 5 minutes, then turn onto a wire rack to cool.
sift with icing sugar before serving long thin wedges with a dollop of cream.
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