Name: Lemon sour cream cake
Cook time: 85 min
Total time: 85 min
Yield: 10
Ingredients: 250 gram butter, softened; 2 tablespoon grated lemon rind; 2 cup (440g) caster sugar; 6 eggs; 2 cup (300g) plain flour; 1/4 cup (35g) self-raising flour; 3/4 cup (180g) sour cream, at room temperature; large paper doily; strawberries, icing sugar, to serve

Lemon sour cream cake

This cake is an all-time favourite and rates as one of the Australian Women's Weekly's most delicious cakes. We think you'll agree.

Serves 10

Cook

1H 25M

Ingredients

250 gram butter, softened

2 tablespoon grated lemon rind

2 cup (440g) caster sugar

6 eggs

2 cup (300g) plain flour

1/4 cup (35g) self-raising flour

3/4 cup (180g) sour cream, at room temperature

large paper doily

strawberries, icing sugar, to serve

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease a deep 25cm-round cake pan; line base with baking paper.

2.In a large bowl, beat butter, rind and sugar with an electric mixer until light and fluffy; beat in eggs, one at a time. Stir in half the sifted flours and half sour cream, then stir in remaining flours and remaining sour cream until smooth.

3.Spread mixture into pan; bake for about 1 hour 25 minutes or until cooked when tested with a skewer. Stand cake 10 minutes before turning, top-side up, onto wire rack to cool.

4.To decorate and make a lacy pattern, position a paper doily on top of cold cake. Dust with sifted icing sugar, then carefully remove doily. Top with strawberries and lightly dust again with sifted icing sugar.

Women's Weekly Food