Lemon & Sour Cream Cake

Name: Lemon & Sour Cream Cake
Total time: 2700 s
Yield: 20cm Cake Tin *OR any tin in similar size
Cuisine: British
Ingredients: 125 g Butter *softened; 3/4 cup Caster Sugar *OR 1 cup for sweeter cake; 1/4 teaspoon Salt; 3 Eggs *room temperature; 200 ml Sour Cream; Zest of 1 Lemon; 2 tablespoons Lemon Juice; 1 cup Self-Raising Flour; 1/2 cup Plain Flour; Icing Sugar for dusting *optional; Thickened Cream OR Sour Cream to serve

Hiroko Liston @hirokoliston

Melbourne, Australia

My ‘Basic Butter Cake’ is a very easy cake. What you need to do is just mixing ingredients very well. Today I replaced Buttermilk with Sour Cream, and I added Lemon Juice and Zest. The cake cracked a little and I was disappointed. Well… it doesn’t really matter if the cake cracked. I covered it up with Icing Sugar.

Hiroko Liston @hirokoliston

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Ingredients

45 minutes

20cm Cake Tin *OR any tin in similar size

125 gButter *softened
3/4 cupCaster Sugar *OR 1 cup for sweeter cake
1/4 teaspoonSalt
3Eggs *room temperature
200 mlSour Cream
Zest of 1 Lemon
2 tablespoonsLemon Juice
1 cupSelf-Raising Flour
1/2 cupPlain Flour
Icing Sugar for dusting *optional
Thickened Cream OR Sour Cream to serve

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Steps

45 minutes

1

Preheat oven to 170°C. Line the base and sides of a cake tin with baking paper.
2

Beat the softened Butter, Caster Sugar and Salt in a mixing bowl with a whisk until smooth. Add Eggs, one at a time, beating well after each addition, then add Sour Cream, Lemon Zest and Lemon Juice, and mix well.
3

Sift in Flours and use a spatula to combine. Spoon the mixture into the tin, spread evenly, and smooth the surface. Bake for 30 to 40 minutes OR until cooked through. *Note: If you add 1 cup Sugar, the cake might turn too dark. Cover with a sheet of Foil.
4

Gently transfer the cake onto a wire rack and cool. Dust with Icing Sugar before serve.
5

Enjoy with Cream OR Sour Cream. Today I served with Thickened Cream, that I whipped with some Caster Sugar and Lemon Juice.

Basic Butter Cake