sour cream lemon cake

I had this on my first day of my first job in Wellington. It was a colleague's birthday and another colleague had made this cake to celebrate. She deliberately undercooked it a little so that it remained moist inside. Delicious.

250g butter
2 cups sugar (250g)
6 eggs
2tsp lemon rind
250g sour cream
2 cups flour (250g)
2 tsp baking powder

Cream butter and sugar together, add eggs, lemon rind and sour cream. Blend well, gently fold in flour and baking powder.

Place in a 25cm cake tin. Bake at 180 degC for 50 - 60 mins.

When the cake comes out of the oven pour juice of 1 lemon combined with 3 tsp sugar onto the hot cake. Cover with a few clean tea towels and leave to cool.

3 comments to this

hazelwright said on 16 Aug 2010 at 17:50:53:

This sounds very delicious!

humblepie said on 24 Aug 2010 at 17:52:42:

from humblepie - when you say 2 cups, what size, and what type of flour, sorry to sound like I dont know what Im doing, recipe sounds fab and I really want to try it! Thanks for any tips!

jacqi said on 25 Aug 2010 at 09:01:55:

Humblepie - a cup is a standard measurement You can buy measuring cups in kitchenware stores and kitchenware departments of big stores. If a recipe just calls for flour you can assume it is plain flour. If a recipe calls for flour and for baking powder, that's a fairly sure sign that the flour is plain.

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posted by jacqi on 02 Aug 10 - 9976 views


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