Wendy's Kitchen Table

This cake has a great zesty lemon flavour and stays moist because of the sour cream in it. Lovely on its own or can be served with strawberries and whipped cream for a dessert.

My friend Lynne gave me this recipe when we first shifted to Melbourne. I met Lynne and her beautiful identical twin daughters  through the Glen Waverley Multiple Birth Association back in 2001. I have made this cake numerous times over the past 11 years and I would have to say it is one of my favourite cake recipes. 
 

INGREDIENTS

125g butter(room temperature)
1 cup caster sugar
juice and rind of 1 lemon
2 eggs
1 cup self raising flour, sifted
½ cup sour cream
 

METHOD

Preheat oven to 160˚C/ 140˚C fan-forced.
Line and grease a spring form pan.

Cream butter. Add sugar gradually. Mix in the lemon rind. Add eggs one at a time mixing well after each addition. Fold in flour alternatively with sour cream and lemon juice.

 

Bake for 35-40 minutes. Sift icing sugar over the top when ready to serve. Serve with whipped cream and strawberries. Can be served warm.