When I was browsing through the AWW magazine, the first thing that caught my eye was the cake then my eye shifted to search for the recipe... and upon reading the title... I go what!!! 'Sour Cream in cake??'.. it was bizarre... Sour Cream and lemon??... again... doubly bizarre...
But the curiosity in me ...took over. I wanted to give it a go... worst case scenario... I could bake it in the morning when kids and hubby are out to school and work, if I am unhappy with the outcome... I'll 'bin' the cake and nobody would know... :)
Result: the cake was divine hence it made its appearance in my blog... :)
This is what Pamela Clark, Kitchen Director of AWW said about the cake:
" A heavenly butter cake with a bonus of the zesty flavour of lemon. It's rich, moist, buttery and cuts and keeps well. What more could you ask for?"
It came second in the list of their top 10 cakes... and I agree with her 100%...
Preheat oven to 160C and grease a deep 25cm round cake and line with baking paper.
- 250g softened butter
- 2 tablespoon lemon rind
- 2 cups castor sugar
- 6 eggs
- 2 cups plain flour
- 1/4 cup selfraising flour
- 3/4 cup sour cream at room temperature
- icing sugar for dusting
Beat butter and sugar until light, creamy and fluffy. Beat in the eggs one at a time. Stir half of the sifted flour and half of the sour cream... mix in well and repeat with remaining flour and sour cream... mix in again until smooth.
Spread onto pan and bake for 1 hour and 15 minutes or until skewer inserted came out clean. Stand the cake for 10 minutes before turning top-side up...onto wire rack to cool.
Dust with some icing sugar.