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Recipes Cakes & Loaves Lemon Sour Cream Cake

Lemon Sour Cream Cake

A quick and simple lemon cake to throw together for afternoon tea.

1 hour
Prep Time
(8)
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Lemon Sour Cream Cake

Ingredients

 

Method

  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.

 

 

Products used in this recipe

Edmonds Baking Powder NZ Edmonds Cooking

Baking Powder
Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour

Add your review

Flora Edmonds

Best lemon cake you will ever make, so moist and delicious!

Crystal-lee

Super easy and delicious. A family favorite! I add a squeeze of lemon juice for extra lemon flavor.

Tanzi Lewis

I regularly share this recipe with my Tasmanian colleagues and tell them about how important Edmonds Cookbooks are to New Zealanders.

Tanzi Lewis

This is an excellent recipe, quick and easy for a busy person. Whenever I make this cake, people love it.

Rosie

My favourite Edmonds recipe! So light and tasty, there's never a slice left. I add a couple of tablespoons of lemon honey to the batter and make a lemon honey and cream cheese icing to make it super special.