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Lemon & Sour Cream Cake
Introduce
Chef :
Hiroko ListonLemon & Sour Cream Cake
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.
Ingredient
Food ration :
20cm Cake Tin *OR any tin in similar sizeCooking time :
45 minutes
125 g
Butter *softened
1/4 teaspoon
Salt
200 ml
Sour Cream
2 tablespoons
Lemon Juice
1 cup
Self-Raising Flour
1/2 cup
Plain Flour
Cooking instructions
* Step 1
Preheat oven to 170°C. Line the base and sides of a cake tin with baking paper.
* Step 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.
* Step 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.
* Step 4
Gently transfer the cake onto a wire rack and cool. Dust with Icing Sugar before serve.
* Step 5
Enjoy with Cream OR Sour Cream. Today I served with Thickened Cream, that I whipped with some Caster Sugar and Lemon Juice.
Note: if there is a photo you can click to enlarge it
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