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Lemon sour cream cakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in delightful cupcakes - delicious mini treats waiting for your personal touch.
Ingredients:
  • 70g butter, softened
  • 100g caster sugar
  • 1 egg
  • 125g sour cream
  • 75g plain flour
  • 75g self-raising flour
  • 20.00 ml finely grated lemon rind
  • 84.00 gm lemon juice
  • 300g icing sugar
  • Citrus rind, to decorate
Instructions:
  • Heat the oven to 160°C and grease twelve 1/2-cup (125ml) loaf pans or friand pans.
  • Cream together butter and sugar using an electric mixer until light and fluffy. Mix in the egg until fully incorporated. Add sour cream and combined flours, then gently mix. Fold in lemon rind and juice. Divide mixture into pans, level the tops, place on a baking tray, and bake for 15-20 minutes until done. Cool cakes on a wire rack after removing from the oven.
  • In a medium bowl, mix icing sugar with lemon juice until a firm paste forms. Spread the icing over the cakes, set aside to let it firm up, and garnish with citrus rind if desired.

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