Lemon Cake

LEMON SOUR CREAM CAKE

250gm butter

2 tsp grated lemon rind

2 cups castor sugar

6 eggs

2 cups plain flour

¼ cup self-raising flour

200gm carton sour cream

 

Method:

  • Grease a deep 27cm round cake plan, line base with paper, grease paper.

  • Cream butter, rind nd sugar in large bowl with electric mixer until light and fluffy.

  • Beat in eggs, one at a time, beat until combined.

  • Stir in ½ sift flours with ½ the sour cream, then stir in remaining flours and cream. 

  • Stir until smooth.

  • Spread mixture into prepared pan.

  • Bake in moderately slow oven (160-180°C) for approx.. 1.5 hours. 

  • Stand five minutes before turning onto a wire rack to cool.

  • Dust with icing sugar before serving.

  • (Keeping time:  1 week – if you are lucky!)