Lemony Sour Cream Cake or LoavesMakes:
Deliciously citrusy this recipe makes 1 big 25cm cake (serve simply dusted with icing sugar) or bake in a 20 cm tin and split into 3 layers for a celebration cake or bake in mini loaf pans and freeze extras to enjoy later. Heavenly with a dollop of lemon curd or greek yogurt or style it up with a lemony butter cream or cream cheese icing.
- 250g butter
- 2 cups sugar
- 6 eggs
- 4 tsp lemon zest
- 250g sour cream – use lite if you wish
- 2 cups pl flour
- 2 tsp baking powder
- Juice of 1 lemon
- ¼ cup sugar
Preheat the oven to 180°C, regular bake not fan. In a large bowl cream the butter and sugar until fluffy, use electric beaters if you have them.
Beat in the eggs 1 at a time and beat until pale, then add the lemon zest.
Whip the sour cream with a fork until is it soft then mix it into the eggs, butter and sugar.
Sift in the flour and baking powder and fold in gently with a metal spoon.
Place in a greased and lined 20 - 25 cm cake tin or other prepared tins,
For a 25cm cake bake 60 – 70 minutes or until a skewer inserted in the middle comes out clean. For a 20 cm cake reduce the temperature to 170°C and bake for 1 hr 20 minutes or until a skewer inserted into the middle comes out clean. For mini loaves start at 25 mins and check for doneness, cooking longer if required. Pour the glaze over the warm cake, cover and let cool in the tin.
If you are short on sour cream, you can make up the difference with yogurt.