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Monday Munchies #28

And so it begins, My Australia Women's Weekly Bake-a-thon. I am starting with #2, mainly because I haven't quite got around to making the ganache for #1. I took this cake to afternoon tea at The GardyGardeners'.  It is suggested the cake be served with a dusting of icing sugar and some strawberries.

Lemon Sour Cream Cake   serves 12 Lemon Sour Cream Cake
  • 250g butter, softened
  • 2 tablespoons grated lemon zest
  • 2 cups caster sugar
  • 6 eggs
  • 2 cups plain flour, sifted
  • 1/4 cup self raising flour, sifted
  • 3/4 cup sour cream

Preheat oven to 160*C or 140*C fan forced.

Grease and line a 25cm tin.

Cream the butter, zest and sugar until it is light and fluffy and pale in colour. 

Then beat in the eggs, one at a time. I break each into a little jug first. If any eggshell falls in, use another big piece of eggshell to scoop it out. It really works!!

Fold in half the flours and half the sour cream, and then the remaining flours and sour cream until the mixture is smooth.

Spread the cake mixture into the tin and smooth the top.

Bake for 1 hour and 25 minutes or until a skewer pushed into the centre comes out clean. It will also come away from the edges of the tin.

I checked after 40 minutes and rotated the cake.

Stand the cake in the tin for 10 minutes in the pan and then turn out, upside down, onto a rack to cool completely.

To decorate: lay a doily on top and dust with sifted icing sugar. Carefully remove doily.


Rose Red

oooh yum, sounds delicious!

(I love the doily decoration tip - so AWW!!)


Hehe, the doily reminds me of my mum's ancient Woman's Weekly magazines when I was a kid :D


No actual lemon juice just zest?? I actually just grated at least that amount of zest today and froze it. The lemons are waiting on the bench for me to juice them and freeze that. My sister and my FIL keep sending lemons my way so I figure I should not waste them thanks for the recipe I may just have to use it :-)


mmm yum.. i have a similar recipe that uses yoghurt instead of sour cream waiting at home on my kitchen bench for when i get back to have a go at making. this has just made me want to get back home more!


oh another delish recipe Cindy, now could I eat this with lashings of cream too?? I'm sure it would go down well with cream!!!!!


I'll bet that makes a rich cake with those ingredients in it. Sounds yummy here. DIL brought home the latest WW biscuit book with lots of macaroons etc in it. They all look very nice and I can't remember a failure I've had using any WW recipe.


what a winning combination - as well as a doily! Love it!

Jennifer Rose

stop cooking all these lovely food things! our kitchen isnt big enough nor our freezer to freeze them ;p




Yum yum yum! I love the dusted doily decoration too! =)

Dennis the Vizsla

Oh I love lemon cake! That sounds gooooood.


Yum! Lemony goodness! And it turned out of the pan so neatly looking too. I know I would like this! I can imagine it with berries too.


got a bit of a lemon thing going on lately havent you? they are so versatile, and that looks pretty amazing!

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