Monday, 20 June 2011

Lemon Sour Cream Cake

As the days are getting shorter and colder here in NZ its always nice to have the bright flavour of lemons to lift the spirits . This yummy moist cake is defiantly a favourite !
I love lemons and still remember when I first tasted this gem , it was like a velvet , lemon curd that wasn't to sweet or to tart in fact - PERFECT !
I had to have the recipe ... Apparently it is Julie Le Clerc recipe , I have never seen original copy or what book it is from , as it was handwritten out my a dear friend who had made it and passed on & quickly stuck into my ' little black book ' of recipes .
Every great cook or baker has one of these , if you dont I suggest making one for all those hand down , found , cut out , scribbled down recipes .... such a great tapastry which I hope to pass down to my boys one day.
 Any way before I get all sentimental over my recipe book , the lemon cake ! I always use natural yoghurt instead of sour cream . Totally up to you here , I prefer yoghurt and have made with sourcream but think yoghurt offers a nicer texture . Never forget the lemon syrup at the end this is what give the cake a moist tangy sweet yumminess . I also omit the lemon essence from the original - cant see why you would need it . I hope you have a lovely friend like I do that has a unlimited supply of lemons from her tree for me ! Anytime I make this I am asked for the recipe ... such a wonderful dessert

Lemon Sour Cream Cake

125 grams Butter
3/4 Cup Sugar
Finley Grated zest of one lemon
1/2 Cup sour cream or natural unsweetend yoghurt
3 Eggs
1 Cup plain Flour
1 tsp Baking powder

Lemon Sugar

juice of 3 lemons
1/2 Cup caster sugar

1. Preheat oven to 160 c , grease and flour a smallish cake tine
2. Cream soft butter , sugar until pale , Beat in zest , eggs and sour cream or yoghurt
3. Fold in sifted ingredients till just mixed pour into tin , bake for 30 - 40 mins until top is golden and a skewer come's out clean ( while its cooking , mix lemon juice & sugar in a small jug )
4. Remove from oven , stab cake all over with skewer and pour over lemon sugar
5. Leave in tin till cool and turn out onto plate , pile high with fresh whipped cream or Greek yogurt

No comments:

Post a Comment