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.
- 1 hr 25 mins cooking
- Serves 10
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Ingredients
Lemon sour cream cake
- 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
Lemon sour cream cake
- 1Preheat oven to 160°C (140°C fan-forced). Grease a deep 25cm-round cake pan; line base with baking paper.
- 2In 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.
- 3Spread 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.
- 4To 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.
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