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Lemon & sour cream syrup cake
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Moist cake made with sour cream and zesty lemon syrup for an easy and delicious treat.
Ingredients:
  • Melted butter, to grease
  • 125g butter, at room temperature
  • 430.00g (1 cup) caster sugar
  • 2 eggs
  • 1 x 300g ctn sour cream
  • 20.00 ml finely grated lemon rind
  • 150g (1 cup) self-raising flour
  • 150g (1 cup) plain flour
  • Double cream to serve
  • 125ml (1/2 cup) water
  • 3 lemons, very thinly sliced
Instructions:
  • Preheat the oven to 180°C. Grease a 22cm square cake pan with melted butter and line the base and sides with non-stick baking paper.
  • In a large bowl, cream together the butter and sugar using an electric beater until light and fluffy. Gradually add the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the sour cream and lemon zest until fully combined.
  • Gently incorporate the mixed flours and lemon juice into the egg mixture using a large metal spoon until just combined. Transfer the batter into the prepared pan and use the back of a spoon to even out the surface. Bake in the oven for 50 minutes or until a skewer inserted into the center comes out clean.
  • For the lemon syrup, combine sugar and water in a large frying pan over low heat. Stir for 5 minutes until sugar dissolves. Increase heat to medium-high, bring to a boil, and simmer for 5 minutes until slightly thickened. Add lemon and cook for 8-10 minutes until softened, stirring occasionally.
  • Once the cake is hot, pierce the top all over with a bamboo skewer. Next, delicately place the lemon slices on top of the cake using tongs. Drizzle the syrup over the cake. Let it sit for 15 minutes to cool a bit. Then, remove from the pan, slice, and serve warm with double cream.

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