Serves 8-10
125g (4 oz) butter
3/4 cup caster sugar
1.5 Tb grated lemon rind
2 eggs, lightly beaten
1.5 cups SR flour
1/2 cup sour cream
1/2 cup lemon juice
Place butter, sugar and lemon rind in bowl of an electric mixer and beat until light and creamy.
Add eggs to mixer and beat well.
3/4 cup caster sugar
1.5 Tb grated lemon rind
2 eggs, lightly beaten
1.5 cups SR flour
1/2 cup sour cream
1/2 cup lemon juice
Place butter, sugar and lemon rind in bowl of an electric mixer and beat until light and creamy.
Add eggs to mixer and beat well.
Fold flour, sour cream and lemon juice through mixture.
Immediatley place mixture in a greased and lined 20cm (8 inch) square cake tin and bake in a preheated oven 180 degrees (350 F) oven for 40 minutes or until cake is cooked when tested with a skewer.
Cut cake into wedges and serve warm with cream.
Grublover comment
This is one of my favourite cakes, it is so deliciously tart and the sour cream adds a nice errr sour element...mmmm
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