And so it begins, My Australia Women's Weekly Bake-a-thon. I am starting with #2, mainly because I haven't quite got around to making the ganache for #1. I took this cake to afternoon tea at The GardyGardeners'. It is suggested the cake be served with a dusting of icing sugar and some strawberries.
Lemon Sour Cream Cake serves 12- 250g butter, softened
- 2 tablespoons grated lemon zest
- 2 cups caster sugar
- 6 eggs
- 2 cups plain flour, sifted
- 1/4 cup self raising flour, sifted
- 3/4 cup sour cream
Preheat oven to 160*C or 140*C fan forced.
Grease and line a 25cm tin.
Cream the butter, zest and sugar until it is light and fluffy and pale in colour.
Then beat in the eggs, one at a time. I break each into a little jug first. If any eggshell falls in, use another big piece of eggshell to scoop it out. It really works!!
Fold in half the flours and half the sour cream, and then the remaining flours and sour cream until the mixture is smooth.
Spread the cake mixture into the tin and smooth the top.
Bake for 1 hour and 25 minutes or until a skewer pushed into the centre comes out clean. It will also come away from the edges of the tin.
I checked after 40 minutes and rotated the cake.
Stand the cake in the tin for 10 minutes in the pan and then turn out, upside down, onto a rack to cool completely.
To decorate: lay a doily on top and dust with sifted icing sugar. Carefully remove doily.
