sour cream lemon cakerating:
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.
2 cups sugar (250g)
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 18:50:53:
humblepie said on 24 Aug 2010 at 18:52:42:
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 10:01:55:
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.
This sounds very delicious!