Lemon Sour Cream Cake
"Nice, light desert.
I got this from a friend who used a magazine clipping for her recipe. Sorry, I don't know where it's from."
photo by ChefLee
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 1⁄2 cup butter, room temperature
- 1 cup sugar
- rind and juice of one lemon
- 2 eggs
- 1 cup flour
- 1⁄2 cup sour cream
- 1⁄4 cup icing sugar
directions
- 1. beat butter until creamy, gradually add sugar, beating until light and pale. Gradually beat in rind. Add eggs one at a time beating after eack addition.
- 2. Fold flour into mixture alternately with sour cream and juice. Pour into greased and base lined 8 inch round cake pan.
- 3. Bake at 325 degrees for 35 or 40 minutes or until cooked.
- 4. Cool in pan for 5 minutes, Finish cooling on wire wrack. Dust with sugar before serving.
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Reviews
-
This just didn't work for me at all. Unless it is SUPPOSED to be very damp and solid! I made it twice just to be sure. It is an interesting recipe, but I won't try it again. -
Awesome!! So easy and not too big a cake. Would be easy to cook 2 and put in a filling if you wanted something bigger as it comes out flat (no baking powder). Baked it for my daughter's 5th birthday, she loved it! -
Really nice. I doubled the recipe as I only had a large cake ring. I also used 1 cup of self raising flour and 1 cup normal flour, as I was worried about there being no baking powder. It would have been fine with just the normal flour. I baked it a bit longer than stated as it took longer for the middle to cook. Served it with tinned boysenberries and some plain unsweetened yogurt- yum yum! -
This is good, it is very dense and gooey. I baked mine for 35 minutes and it was not completely done in the middle but I took it out anyway because I thought it would set up and I didn't want to burn or dry out the edge of the cake. I have lots of lemons to use up so this is another nice recipe for lemons, thanks!!!!!
