So my lemon tree is going bananas (check out my heavy-laden little tree!), which has seen me searching high and low for good lemon recipes. Ages ago a friend made this lovely cake for me when visiting with them and it was such a delightful thing to eat – zesty and fresh with a lovely depth and moistness resulting from the addition of sour cream. And trying it out proved so simple I could do it while catching up with an old friend on the phone. Make this cake in whatever shape you like – a ring tin is a lovely option, or do as I did and use a regular 22cm round one. This cake is great when you’re in a rush cause it doesn’t matter at all if you need to ice it while it’s still a little warm – the drizzled glaze effect is perfect for this cakey genre. Turn it into a terrific dessert by serving with a dollop of cream and enjoy the cost effectiveness of this affordable option, which costs around $6.80 if you need to purchase lemons from a shop, and $3 less if you scrump some lemons from elsewhere.
For the cake
- 220g butter (melted or at room temp)
- 330g caster sugar
- 2 eggs
- 120g sour cream or cream or greek yoghurt
- 60 ml lemon juice / juice 3 lemons
- 2 Tbsp lemon zest / zest 2 lemons
- 300 g all purpose flour
- 2 tsp baking powder
For the lemon icing
- 320g icing sugar (sifted)
- 1 Tbsp lemon juice
- 2 Tbsp water (boiling)
- Preheat the oven to 160°C if fan forced or 170 degrees otherwise. Grease and line a 22 cm round or ring tin with flour and butter or baking paper.
- Place the butter, sugar, eggs, sour cream, lemon juice and zest in a stand mixer or food processor and mix well until batter is well combined and smooth.
- Add the flour and baking powder and whisk until smooth.
- Pour the mixture into a greased pan and bake for 40-45 minutes (or until a skewer inserted comes out clean). Cool in the pan for 10 minutes. Turn out onto a wire rack and take off the pan. Let it to cool completely.
- To make the lemon icing: place the icing sugar, juice and water in a bowl and mix to combine. Drizzle over the cake.