Saturday, August 13, 2011
Moist Lemon Sour Cream Cake
This cake is specially for those who love the aroma of lemon. It is best you double the amount on the ingredients otherwise the cake will turn out to be small and shorties like the one I have here. But this small cake is just nice for a small family like mine.
you may have the Original receipt from here
125 gm butter at room temperature
1 cup caster sugar (I used 3/4 cup)
1 grated zest of lemon
juice of 1 lemon (I used juice of 1/2 lemon only)
1 cup cake flour - sifted
1/2 cup sour cream
Preheat oven at 160 degree C and lightly grease a 20cm cake tin
Beat butter and sugar till light and creamy pale
Mix in the lemon zest.
Add egg one at a time, beating well after each addition.
Fold in the flour alternate with sour cream and lemon juice. Mix well.
Pour the batter into the grease and lined baking tin .
Bake for 35 to 40 mins or until cake is cooked.
Allow the cake to rest in the tin for 5 Mins, invert and sprinkle a little icing sugar over the top.