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Lemon sour cream cake recipe
Created by Allan Campion and Michele Curtis
- Cuisine:
- Serves 6–8
This has a great gutsy lemon flavour and stays moist because of the sour cream in it.
Ingredients
125 g soft butter220 g (1 cup) caster sugar
Zest of 1 lemon
3 medium eggs
2 tbsp lemon juice
150 g (1 cup) plain flour
60 g (1/3 cup) self-raising flour
100 g sour cream
Icing sugar for dusting
Preparation
Preheat oven to 180C.Cream butter and sugar until light and fluffy. Add lemon zest, then add eggs one by one, fully incorporating each one before adding the next. Stir through lemon juice.
Sift flours together and fold in carefully, alternating with sour cream.
Spoon into a greased and lined 20 cm springform cake tin.
Bake for 40 minutes. Test the cake by inserting a skewer. If it comes out clean the cake is ready; if it doesn’t, cook for a further 5 minutes and test again.
Allow to cool for 15 minutes, then remove from tin. Dust with icing sugar to serve.
If you enjoyed this Lemon sour cream cake recipe then browse more dessert recipes, cake recipes, entertaining recipes, baking recipes and our most popular hainanese chicken rice recipe.
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Comments (9)
Previous
11 Apr 2012 09:21 AEST
Susan Springbottom
Bowral
A word of warning - do not try Italy
Inspired by Mansford-Liilicrap's tantalising Japanese artistry, Sally and I tried a new variation. Having recently visited the Flight Centre we had a crack at something Italian. Sally suggested a scale replica of the Leaning Tower of Pisa. I said 'no' but she would not listen to reason. Anyway, we used spaghetti and it looked magnificent (93cm high for 26 mins) before the cake base suddenly gave way, Unfortunately, Sally was licking the icing at the time and has lost the sight in the right eye.
Agree(4 people agree)
Disagree(0 people disagree)
05 Sep 2011 10:55 AEST
Molly and Seaforth Mansford-Lillicrap
Ainslie
Easy Peasy Japanesy
What a find! "Merci" for the "hint du Françâîs", Chester. Sally and Susan, we've made your variations so often that we wanted a way to reignite the original magic. Inspiration struck Molly on our recent visit to beautiful Japan: replace the corn chips and salsa with a mélange of wasabi and miso paste, then combine with 7kg of pickled ginger. Mould it all into the shape of Mount Fuji, and apply a sake glaze then snap-freeze to get that fresh, crunchy texture!
DAVID: just use 100ml of sour cream.
05 Feb 2011 06:14 AEST
Susan and Sally Springbottom
Bowral
More ideas
Ches, you are an inspiration. Your wife is a very lucky woman to have such a saucy spouse. The Springbottom girls live alone - hint, hint! How about a cooking show with us? There are very few innovative people in the food industry. I saw this Heston guy on TV make a potato that tasted like a guava. Foolish! He is attractive but does not have your vision. You just know what works. Being risk takers we tried your onion base except microwaved the whole cake... wrapped in foil. Exciting and tasty!
28 Oct 2010 01:49 AEST
Chester Hamsponge
Tottenham
Onion Base
Sue and Sally,
To give your cake a gorgeous French twist, I recommend a caramelised onion base. You can make a fast version by shredding two brown onions, and placing them in the microwave with half a bag of Fantales. My wife tried it with Minties, bless her, but it was too, er, minty. Top the cake off with some cave aged Gruyere, close your eyes and pretend you are in Paris.
Oh, make sure to unwrap the Fantales first, out of laziness I neglected this step, and had to improvise.
Ches.
24 Sep 2010 01:52 AEST
DAVID
NEWTOWN
18 Sep 2010 09:44 AEST
Susan Springbottom
Bowral
Icing
Tried a new variation and it was acknowledged by family and friends as being delicious so I thought I would share it with you girls. Omit the celery and prunes in the icing and add crushed corn chips and salsa to make a nachos cake. Truly delicious. The first time Sally tasted this she nearly wet herself. Best served immediately after preparation as the chips tend to lose their crunchy texture. Sometimes I add sour cream to really make the cake authentic but my sister Sally is lactose intolerant
18 Sep 2010 09:24 AEST
Sally Springbottom
Mittagong
Icing
I like to ice this cake using avocado, prune and celery puree. It tastes healthy. My sister Susan likes to lick the bowl when I mix the icing. She always says the icing is healthy. I think icing is the best bit. I believe (and Susan agrees) that the most appropriate way to ice a cake is to use a mix of 99% icing sugar and then add your chosen flavours. Susan is quite greedy and once cut her tongue on the electric beater. I told her not do it... but she loves icing so much.
19 Aug 2010 08:45 AEST
Doris
Warangaroo
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