Lemon Sour Cream Cake
Ingredients:
125 grams butter, at room temperature
1 cup caster sugar
grated rind and juice of 1 lemon
2 eggs
1 cup self-raising flour, sifted
1/2cup sour cream
icing sugar, to dust
Method:
1. Beat butter until creamy. Gradually add the sugar, beating until light and pale. Mix in the rind. Add the eggs one at a time beating well after each addition.
2. Fold the flour into the mixture alternately with the sour cream and lemon juice. Pour into a greased and base-line 20cm round cake tin.
3. Bake in a moderately slow oven (160 C) for 35 to 40 minutes or until cooked.
4. Cool in the tin for 5 minutes. Turn onto a wire rack to cool completely. Serve dusted with icing sugar.
