Bake: Lemon Sour Cream Cake

Bake: Lemon Sour Cream Cake

I frequently find myself with half a tub of sour cream, just chilling at the back of my fridge, a day or two from expiry and desperate to use it. Equally, I often find myself with spare lemons that need using up and so I went on the hunt for the perfect lemon sour cream cake. This one only needs one lemon and 100g (about a third of a standard tub) of sour cream, making it great to clean your fridge out – just like I’m trying to do right this very moment. After all, the new year calls for a spring clean!

Once done, the cake has a wonderful bounce to it when you tap on the top and smells fragrantly of lemon – it’s the ideal cup of tea cake. I chose to drown mind in a tangy lemon icing, but it would be equally as tasty with a light dusting of icing sugar or even a sneaky dollop of lemon curd and some thick cream.

lemoncake3

This cake is stupidly simple to make and I whipped up the batter in a manner of minutes. Perfect for afternoon tea!

Ingredients:

  • 125 soft butter
  • 1 cup caster sugar
  • Grated rind of 1 lemon, plus the juice (approx 2 tbs)
  • 3 eggs
  • 1 cup plain flour
  • 1/2 cup self raising flour
  • 100g sour cream

Method:

  1. Preheat your oven to 180C
  2. Cream the butter and sugar until light and fluffy, add lemon rind and stir through
  3. Add the eggs, one at a time, combining each before you add the next, then stir through lemon juice
  4. Sift in the plain flour, fold through, then the sour cream, fold through and the self raising flour
  5. Ensure mix is combined completely – it should be lemon yellow and glossy and then spoon into a greased and lined 20cm springform cake tin
  6. Bake for 40 minutes and then test the cake by inserting the skewer, if it comes out clean, hooray your cake is ready! If it doesn’t, cook for a further five minutes and test again
  7. Let your cake cool in the tin for 15 minutes before turning it out
  8. I iced mine with about 1/2 cup of icing sugar, the juice of one lemon and a couple of drops of water (and I mean literal drops!), then I poured over one layer of glaze, let it set and pour the second over for the best results