November 15, 2010

Lemon Sour Cream Cake

I've been neglecting my blog lately because of the enormous amount of things going on in my life.  There has also been a very big lack of baking lately.

So, today, I bring you a post that has been sitting in my drafts and waiting for me to add the photos to it... I'm finally getting around to it...

Do you ever buy sour cream for something specific and then forget why you bought it? This seems to happen to me whenever I buy sour cream (or cream for that matter). It sits there all lonely in my fridge until I either remember what I bought it for, or I think of something new. This was one of those "I can't remember what I bought this for" times, and so I decided to make it into a cake. Lemon sour cream cake, yum!

Prep Time - Approx. 30 min Cooking Time - 50 minutes

Ingredients (serves 8)
Melted butter, to grease
125g butter, at room temperature
215g (1 cup) caster sugar
2 eggs
1 x 300g ctn sour cream
1 tbs finely grated lemon rind
150g (1 cup) self-raising flour
150g (1 cup) plain flour
60ml (1/4 cup) fresh lemon juice
Ice cream or cream to serve

  1. Preheat oven to 180°C. Grease a square 20cm round cake pan with melted butter or cooking spray. Line with non-stick baking paper.
  2. Cream butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the sour cream and lemon rind and beat until well combined.
  3. Use a large metal spoon to fold the combined flours and lemon juice into the egg mixture until just combined. Spoon into the prepared pan and smooth the surface. Bake in oven for 50 minutes or until a skewer inserted into the centre comes out clean.
  4. Serve warm with ice cream or cream.
Note: You can also make a lemon syrup to pour on top using 1 cup caster sugar, 1/4 cup water, 1/4 cup lemon juice. Place the sugar water and lemon juice in a 1 litre microwave safe jug, heat in the microwave for about 3 min, stirring every minute or until the sugar is dissolved. While the cake is hot, use a bamboo skewer to prick the top of the cake all over. Pour over the syrup. Set aside for 15 minutes to cool slightly. Remove from the pan and serve.