Recipe

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.

Jun 30, 2010 2:00pm
  • 1 hr 25 mins cooking
  • Serves 10
    • Print
    Print
AWW July 2010

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
  • 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.

The Latest from Food To Love