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Ingredients
- 220g butter
- 1 1/2 cups sugar
- 3 eggs
- 3 tablespoons grated lemon or lime zest
- 3 cups sifted flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1 1/2 cups sour cream
- 1/4 cup milk
Method
Preheat oven to 170 C.
Beat butter and sugar until pale and creamy, add zest and eggs.
Add 1/2 of the 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.
Pour into a lined 26cm round cake pan.
Bake at 175 degrees Celsius for 35-40 minutes until cake tests cooked.
Allow to cool for 10 minutes before turning out from the tin. When cold ice with lemon icing.
– this sounds perfect for what I want.
Beautiful Moist cake, easy to bake! Thanks Helen!!!
Always delicious and reliable.