Lemon Sour Cream Cake

By sarah_carroll

Ingredients

• 250g butter, softened
• 2T granted lemon rind
• 2c caster sugar
• 6 eggs
• 2 c plain flour
• 1/4 self raising flour
• 3/4c sour cream at room temp

Preparation

Step 1

Preheat oven to 160C (140C fan forced). Grease a 25cm round cake pan, line base with baking paper.
Beat butter, rind and sugar in a large bowl with an electric mixer until light and fluffy; beat in eggs, one at a time. Stir in half the sifted flours and half the sour cream, then stir in remaining flours and remaining sour cream until smooth.
Spread mixture into pan; bake for 1 hour 25 minutes or until cooked when tested with a skewer. Stand cake for 10 minutes before turning, top side up, onto rack to cool.