125g Butter softened
2 Teaspoons of grated lemon rind
1 Cup of Sugar
3 Eggs
1 Cup Standard Flour
1 Teaspoon of Baking Powder
1/2 cup of sour cream ( try adding a wee bit more! Yum!)
2 Teaspoons of grated lemon rind
1 Cup of Sugar
3 Eggs
1 Cup Standard Flour
1 Teaspoon of Baking Powder
1/2 cup of sour cream ( try adding a wee bit more! Yum!)
Icing
Icing Sugar
Butter
Lemon juice
Beat Butter, lemon rind, sugar and eggs together until light and fluffy. Sift flour and baking powder together. Fold the sifted ingredients into the egg mix alternately with sour cream, mixing until smooth. Pour mixture into a greased line 20 cm tin. Bake at 160 degree C or until cake springs back when touched. Leave to stand in tin for 10mins before turning out onto a wire rack. Smother in lemon icing (melt butter, add icing sugar and lemon juice stirring constantly).
Beat Butter, lemon rind, sugar and eggs together until light and fluffy. Sift flour and baking powder together. Fold the sifted ingredients into the egg mix alternately with sour cream, mixing until smooth. Pour mixture into a greased line 20 cm tin. Bake at 160 degree C or until cake springs back when touched. Leave to stand in tin for 10mins before turning out onto a wire rack. Smother in lemon icing (melt butter, add icing sugar and lemon juice stirring constantly).
Perfect as a pudding straight out of the oven and then the best tasting cake for tomorrow
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