Zutaten für Sour Lemon Cake
- 170g (1 1/2 sticks) softened butter
- Caster Sugar
- Fresh Lemon Rind
- 2 large eggs
- Self Raising Flour
- 120ml sour cream
- 2 tablespoons fresh lemon juice
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Zubereitung von Sour Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 20cm square baking tin.
- In a large bowl, cream together 170g (1 1/2 sticks) softened butter and 200g granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 tablespoon of lemon zest.
- In a separate bowl, whisk together 250g all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, whisk together 120ml sour cream and 2 tablespoons of fresh lemon juice. Gently fold this mixture into the batter.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, cut into wedges and serve warm or at room temperature, topped with whipped cream or a dusting of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
79g
Fat
50g
Carbs
12g
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