Sour Cream Lemon Cake

(from Heather P’s recipe box)

Can be served for afternoon tea, or as a dessert with yogurt, cream or lemon butter

Prep time: 20 minutes
Cook time: 40 minutes
Serves 16 people

Categories: Cakes

Ingredients

  • 185 g butter, softened
  • 1 1/4 C castor sugar
  • 4 large eggs, lightly beaten
  • 3 t lemon zest
  • 1 1/2 C flour
  • 1 1/2 t baking powder
  • 3/4 C light sour cream (or 1/2 each sour cream and natural yogurt)
  • Glaze:
  • Juice 1 lemon
  • 3/4 C castor sugar

Directions

  1. Cream butter and sugar until light.

  2. Add eggs and lemon zest, blend well.

  3. Fold in sifted flour and baking powder, alternately with sour cream.

  4. Mix gently until smooth.

  5. Bake in lined 21cm round springform pan at 160oC (fan bake), approx 40 minutes, until cooked.

  6. Leave cake in tin for a few minutes, then pour over glaze.

  7. Glaze:

  8. Heat lemon juice and sugar until sugar has melted.

  9. Cool cake in tin.

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