Name: Lemon sour cream cakes
Prep time: 128 min
Cook time: 25 min
Total time: 153 min
Yield: 1
Ingredients: 117.50 gm light sour cream; 50g unsalted butter, softened; 20.00 ml finely grated lemon rind; 161.25 gm caster sugar; 2 eggs; 225.00 gm self-raising flour; Finely shredded lemon rind, to decorate; 300.00 gm icing sugar mixture, sifted; 42.00 gm lemon juice; 5.00 gm unsalted butter, melted

Lemon sour cream cakes

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Prep Time:
128 minutes

Cook Time:
25 minutes

Total Time:
153 minutes

Ingredients:

117.50 gm light sour cream
50g unsalted butter, softened
20.00 ml finely grated lemon rind
161.25 gm caster sugar
2 eggs
225.00 gm self-raising flour
Finely shredded lemon rind, to decorate
300.00 gm icing sugar mixture, sifted
42.00 gm lemon juice
5.00 gm unsalted butter, melted

Instructions:

Preheat your oven to 180°C/160°C fan-forced and line a 12-hole, 1/3-cup capacity muffin pan with paper cases.
With an electric mixer, combine sour cream, butter, lemon rind, sugar, eggs, and flour on low speed until just mixed, about 1 minute. Increase speed to high and beat for 2 minutes until thick and creamy.
Fill muffin holes with the mixture, leaving some space at the top. Bake for 20-25 minutes or until a skewer inserted into the center of a cake comes out clean. Let cool on a wire rack after removing from the oven.
Prepare lemon icing: In a bowl, combine icing sugar, lemon juice, and butter. Stir until smooth and spreadable. Cover cakes with the icing, sprinkle with lemon rind, and allow to set for 20 minutes before serving.

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