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
  • Print
AWW July 2010


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


Lemon sour cream cake
  • 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.