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LEMON SOUR CREAM CAKE
2 tsp grated lemon rind
2 cups castor sugar
2 cups plain flour
¼ cup self-raising flour
200gm carton sour cream
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!)
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