Lacey’s school recently had a bake sale and I made a whole heap of cakes. Well, that makes me sound like I’m some kind of Martha Stewart whizz. I should be more specific. I made THREE.
I learned something from this experience. Kids like things that are chocolate, or things that are covered in brightly-coloured sprinkles. Kids don’t really fancy things that are beautifully tangy like this cake.
Well, some liked it, but I think it was more because the chocolate fudgy cake I made was sold out and it was eat cake or don’t eat cake.
I can tell you though, when it comes to adulting… this is a very nice cake. It’s light and tangy, and I’ll say this til the day I die, “A cake with sour cream in it, is a cake for me.”
LEMON SOUR CREAM CAKE
125g butter, softened
1 cup caster sugar
1 lemon, zested and juiced
1 cup self-raising flour
1/2 cup sour cream
icing sugar, to dust
♥ Preheat your oven to 160°C. Lightly grease a 20cm square cake pan.
♥ Place the butter and sugar in bowl, and beat using an electric mixer, until light and creamy. Add the eggs and beat well. Beat in the zest.
♥ Fold in half of the flour, and then half of the combined sour cream and lemon mix. Fold in remaining flour and sour cream mix. Pour into the prepared pan and bake for 35-40 minutes. Cook for 35-40 minutes.
♥ Once cooked, place on a wire rack to cool and dust with icing sugar.