Lemon Sour Cream Cake
March 31, 2012 § 5 Comments
Best cake. Ever.
125 grams butter, softened (take out of the fridge a couple of hours earlier)
1 cup caster sugar
3 eggs (also taken out of the fridge earlier)
lemon zest from 1 large lemon
1 and a 1/2 cups plain flour
1 teaspoon baking powder
pinch of salt
200 mls sour cream
This makes a smallish cake, of about ten slices, or 12 cupcakes as above, but the recipe is easily doubled if you want to use a wider, higher, cake tin or 24 cupcakes.
Pre-heat oven to 180℃. Line the bottom of a 19cm round cake tin with baking paper.
Cream butter and sugar in a large bowl. Add eggs one by one, beating in between. Add the zest of one lemon. In the same bowl, alternate between sifting in the flour, baking powder and salt, and mixing in the sour cream. Once all ingredients have been combined, scrape the thick batter into the lined cake tin. Cook for 40 minutes (around 20 minutes if you’re making cupcakes—just watch until they’re golden on top and springy to touch), it may take an extra 10-20 minutes if you have doubled the recipe. Check with a knife or skewer, if it comes out clean, the cake is done.
Sift some icing sugar over the top. To serve as a dessert, make a cardamom and lemon syrup to pour over the top and serve warm with cream.
Cardamom and Lemon Syrup
1/2 cup lemon juice
1/4 cup sugar
1 piece of lemon peel
3 cardamom pods, gently crushed
Put ingredients in a small pot over the stove, bring to the boil. Allow to cool down to just-warm and remove the cardamom and lemon peel before pouring over individual slices of the cake. This can be made earlier and re-heated on the stove or in the microwave.