Treats and things

Here is another great use for all the lemons about at the moment. This cake is probably one of the most simple, light, tasty and quick recipes I have and is always a winner! I took it along to our friends place last night for dessert (as for the dinner she made… it was so delicious I just had to write down the recipes while I was there!).

This cake is great served with lemon curd and yoghurt or berries and mascarpone.

Lemon sour cream cake

150g soft butter
1 1/4 cups caster sugar
grated zest of 1 lemon
4 eggs
3/4 cup plain flour
3/4 cup self raising flour
120g sour cream

Preheat oven to 180°C.

Beat together the butter, sugar and lemon zest until light and fluffy and then add the eggs one at a time, mixing well after each one.

Fold in half the flour and half the sour cream, and then the remaining flour and sour cream.

Transfer to a lined and greased 22cm loose bottomed cake tin and bake for 35-40 minutes or until a skewer comes out clean.

When cool dust with icing sugar.

Serve cool as an afternoon tea cake or warm as a dessert.