Sunday, March 21, 2010

Bryony's favourite sour lemon cake.

This cake is amazing. Follow the recipe exactly. Do not skimp on lemon zest.

I made this one for Bryony's 25th Birthday party. Decorated around the edges with seriously delicious hazelnut palmiers from Martineau's.

I ice it with a simple lemon icing made of icing sugar, a knob of softened butter and lemon juice. I think it is best with a really thin icing as in this picture.

125g butter, softened
3/4 cup caster sugar
1 1/2 tbsp grated lemon zest
2 eggs
1 1/2 cups SR flour
1/2 cup sour cream
1/2 cup lemon juice

Preheat the oven to 180C. Grease and line a 20cm square cake pan.

Cream the butter, sugar and zest. Beat in the eggs. Fold in the flour, sour cream and lemon juice.

Pour into the prepared pan. Smooth the top. Bake for 35-40 mins.

Do not overcook.

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