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Ingredients
- 250 g butter
- 2 tsp grated lemon rind
- 2 C sugar
- 6 eggs
- 2 C flour
- 1/4 C self-raising flour
- 200 g sour cream
Preparation
Step 1
Grease a dppe 27cm round cake pan, line base with paper.
Cream butter, rind and sugar in large bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined. Stir in half the sifted flours with half the sour cream, stir until smooth. Spread mixture into prepared pan; bake in moderatley slow oven for about 1 1/2 hours.
Stand 5 minutes before turning on to wire rack to cool. Cust with icing sugar before serving.