This simple cake recipe has a great gutsy lemon flavour and stays moist because of the sour cream in it.
125 g soft butter
220 g (1 cup) caster sugar
grated rind of 1 lemon, plus 2 tbsp lemon juice
3 medium eggs
150 g (1 cup) plain flour
60 g (Ã¢â€¦â€œ cup) self-raising flour
100 g sour cream
icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 15 minutes
Preheat oven to 180C.
Cream butter and sugar until light and fluffy. Add lemon rind, 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.