Easiest. Cake. Ever.
Perfect for brunch, afternoon tea, summer picnics or for no reason at all!
LEMON SOUR CREAM CAKE
Taken right off the page from Donna Hay / Entertaining.
4 oz butter, room temp.
3/4 cup sugar
1 1/2 TBLS grated lemon rind
2 eggs, lightly beaten
1 1/2 cups plain AP flour (sifted)
1 1/2 tsp baking powder
1/2 cup sour cream
1/2 cup fresh lemon juice
Preheat oven to 350 and grease an 8 x 8 pan.
Place butter, sugar and lemon rind in a stand up mixer and beat until light and creamy.
Add eggs and beat well.
Fold in flour, baking powder, sour cream and lemon juice.
Immediately place into cake pan and bake for 40 minutes or until cake is fully cooked when tested with skewer.
Dust with either super fine castor sugar or powdered sugar and serve warm with cream.