Lemon Sour Cream Cake
Ingredients:
250 g butter
2 teasp grated lemon rind
2 cups castor sugar
6 eggs
2 cups plain flour
1/4 cup Self raising flour
200 g carton sour cream
Directions:
Grease a deep 27 cm round cake pan, line base with paper, grease.
Cream butter, rind and sugar in a large bowl with electric mixer until light and fluffy, beat in eggs one at a time, beat until combined.
Stir in half the sifted flours with half the sour cream, then stir in remaining flours and cream, stir until smooth.
Spread mixture into prepared pan, bake in moderately slow oven for about 1 1/2 hours. Stand 5 minutes before turning onto wire rack to cool. Dust with icing sugar before serving.
Keeping time 1 week.
Grease a deep 27 cm round cake pan, line base with paper, grease.
Cream butter, rind and sugar in a large bowl with electric mixer until light and fluffy, beat in eggs one at a time, beat until combined.
Stir in half the sifted flours with half the sour cream, then stir in remaining flours and cream, stir until smooth.
Spread mixture into prepared pan, bake in moderately slow oven for about 1 1/2 hours. Stand 5 minutes before turning onto wire rack to cool. Dust with icing sugar before serving.
Keeping time 1 week.