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
-
Cream butter and sugar until light.
-
Add eggs and lemon zest, blend well.
-
Fold in sifted flour and baking powder, alternately with sour cream.
-
Mix gently until smooth.
-
Bake in lined 21cm round springform pan at 160oC (fan bake), approx 40 minutes, until cooked.
-
Leave cake in tin for a few minutes, then pour over glaze.
-
Glaze:
-
Heat lemon juice and sugar until sugar has melted.
-
Cool cake in tin.