I always like to make desserts with the lemon theme in it. So happen to saw this Lemon Sour Cream cake recipe on the internet, and though of giving it a try over the weekend. This cake is actually pretty refreshing to taste and you can add some fruits on top for garnish. I actually added the lemons which I used to extract the zest plus some oranges (add in some sweetness for the cake) I bought from Queen Victoria market. Some strawberries to go with is a good match too.
Here's the recipe:
Ingredients
1) 250g of butter
2) 2 tablespoons of lemon zest
3) 2 cups (440g) of caster sugar
4) 6 eggs
5) 2 cups (300g) of plain flour
6) 1/4 cup (35g) of self-raising flour
7) 3/4 cup (180g) sour cream (at room temperature)
8) icing sugar for serving
9) fruits like lemon, orange or strawberries for serving
Preheat oven to 160°C (140°C fan-forced). Grease a deep 25cm-round cake pan and line base with baking paper.
Beat the butter, lemon zest and caster sugar in a large bowl with an electric mixer until light and fluffy. Stir in half of sifted flour and half of sour cream. Beat in eggs one at a time (maybe 3 eggs for now) . Stir in the remainder half of sifted flour and sour cream, followed by remaining 3 eggs. Keep mixing the mixture until they become creamy.
Then pour mixture into the pan and bake for 90 minutes (depending on how hot is your oven, my took slightly more than 90 minutes). Test the cake with a skewer to make sure it is cook inside. After removing it from the oven, let the cake stand for 10 minutes before removing it from the pan, and let it cool down further before you start garnishing it with fruits and sprinkle with icing sugar. Put cake in fridge for it to rest before you start to serve.
Finally get down to enjoying it ... Here's a slice for you ... What a great moment to enjoy this cake with a cup of tea or espresso on a lazy afternoon.
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