Lemon and Sour Cream Syrup Cake
Serves 8
melted butter, to grease
125g butter, at room temperature
215g (1 cup) caster sugar
2 eggs
1 x 300g ctn sour cream
1 Tbsp finely grated lemon rind
150g (1 cup) self-raising flour
150g (1 cup) plain flour
60ml (1/4 cup) fresh lemon juice
Double cream to serve
Lemon syrup:
215g (1 cup) caster sugar
125ml (1/2 cup) water
3 lemons, very thinly sliced
1. Preheat oven to 180°C. Brush a square 22cm (base measurement) cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.
2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the sour cream and lemon rind and beat until well combined.
3. Use a large metal spoon to fold the combined flours and lemon juice into the egg mixture until just combined. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Bake in oven for 50 minutes or until a skewer inserted into the centre comes out clean.
4. Meanwhile, to make the lemon syrup, place the sugar and water in a large frying pan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase the heat to medium and bring to the boil. Simmer for 5 minutes or until the syrup thickens slightly. 5. Add the lemon and cook, stirring occasionally, for 8-10 minutes or until the lemon softens.
5. While the cake is hot, use a bamboo skewer to prick the top of the cake all over. Use tongs to arrange the lemon slices over the cake. Pour over the syrup. Set aside for 15 minutes to cool slightly. Remove from the pan and cut into slices. Serve warm with double cream.
Note: Buy thin-skinned lemon varieties as it is easier to cut them into slender slices for a beautiful presentation.