Preparation – 15 minutes, Cooking time – 30 minutes
1/2 cup and 1 tbsp butter
3/4 cup sugar
1 1/2 tbsp grated lemon rind (2 lemons)
2 eggs, beaten
1/2 cup sour cream
1/2 cup lemon juice
3 cups self-rising flour
Procedures : Preheat the oven to 350 F. Beat together the butter, sugar, and lemon rind, using an electric whisk, until smooth and light. Beat in the eggs, sour cream, and lemon juice.
Sift over the flour and carefully fold in with a metal spoon. Spoon into a greased and loned 8 inch cake pan and bake for 40 minutes until firm and springy to the touch. Allow to cool slightly before transferring to a wire rack.
Slice and serve warm with cream as a dessert, or cool completely and serve with a nice cup of tea.
Variation: Make this scrumptious cake a little more child-friendly by topping it with a simple frosting: sweeten 7 oz soft cheese with 2 tbsp of sifted powdered sugar, adding a little milk if the mixture is too stiff.
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