Lemon sour cream cake

Today, Hugo and I headed out to visit a friend and her beautiful baby. This lemon sour cream cake just happened to come along with us for the ride.

As with most of my cakes, this one is quick and easy to pull together. I’m coming to the realisation that I’m really not one for fussy baking. Not, at least, when I’m busy.

IMG_2463wmfrContinuing on with my previous baking disaster theme, I once made this cake and completely forgot about the butter. I had taken it to work to share and as we were having morning tea I was musing over the fact the cake had a slightly different texture to usual.

IMG_2475wmfrDriving home, I had a sinking feeling. Sure enough, when I opened the microwave I confirmed my suspicions. The butter was still sitting there, nicely melted and ready to go. Moral of the story? If you’re wanting to reduce the fat content slightly, feel free to omit some of the butter! The next day, my colleagues thought it was hilarious. One of my friends asked me to please leave out the butter the next time I made the cake – she liked it just as it was!

IMG_2485wmfrThis basic icing is an understated addition. Sweet, with a nice lemony tang (and oh so oozy).

IMG_2503wmfrAs always, those with no dietary concerns can substitute the gluten-free flour with plain flour.


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Lemon sour cream cake

220g butter, melted
1 ¼ cups caster sugar
2 eggs
250g sour cream (a generous cup)
¼ cup lemon juice
2 tablespoons finely grated lemon rind
2 cups White Wings Gluten Free Plain Flour
2 teaspoons gluten-free baking powder

1 ½ cups icing sugar
2 tablespoons lemon juice
1 teaspoon finely grated lemon rind

Preheat oven to 180°C (355°F) and line an 18cm x 28cm (7” x 11”) lamington tin with baking paper.

Mix butter, sugar, eggs, sour cream, lemon juice and lemon rind in a mix master until well combined.

Sift flour and baking powder into the butter mixture and beat on medium speed for 3-4 minutes or until smooth.

Pour into lamington tin and bake for 40 minutes, or until a toothpick comes out clean.

Cool completely and ice.

To make icing

Mix icing sugar, lemon juice and lemon rind together until smooth.

This entry was posted in baking, gluten-free, recipe, sweet. Bookmark the permalink.

4 Responses to Lemon sour cream cake

  1. Shelly R. says:

    This sounds really good. My boys LOVE lemon anything so I think this may go on the weekend baking list. Thank you!!

  2. Emgy says:

    Oh my goodness, it looks delightful!
    And as I’ve said before, where the heck do you find the time to bake!?

  3. Heather says:

    Ooh, that cake looks heavenly!! I love lemon sour cream pie & lemon squares ~ this looks like a lovely combination of both!

  4. Oh I LOVE lemon and I miss lemon squares. I have to try this!

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