125g butter, softened
2 tsp grated lemon rind
1 cup sugar
1 cup Edmonds standard flour
1 tsp Edmonds baking powder
½ cup sour cream
1.Preheat oven to 160˚C. Grease and line a 20cm round cake tin with baking paper.
2.Beat the butter, lemon rind, sugar and eggs together until light and fluffy.
3.Sift flour and baking powder together. Fold sifted ingredients into egg mixture alternately with sour cream, mixing until smooth.
4.Pour mixture into the lined cake tin.
5.Bake for 45 minutes or until cake springs back when lightly touched.
6.Leave in tin for 5 to 10 minutes before turning out onto a wire rack to cool. When cold dust with icing sugar.