Lemon Sour Cream Cake
Three bar tins approx 150mm x 60mm x 70mm, or one medium springform pan approx 19cm. Line with paper.
1 1/2 cups sugar
3 Tbsp fresh lemon zest
3 cups of sifted flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 1/2 cups of sour cream
1/4 cup of milk
1. Cream butter and sugar, add zest and eggs.
2. Add 1/2 of the well combined dry ingredients and when almost mixed add 1/2 the combined wet ingredients. Then add flour (reserve a small amount to finish batter), then remaining wet ingredients. Add the final reserved flour. Fold gently but thoroughly.
3. Bake at 175c for 30-35 minutes. Drizzle with hot lemon sauce.