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.
Continuing 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.
Driving 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!
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Lemon sour cream cake
220g butter, melted
1 ¼ cups caster sugar
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.