It’s time to revisit our all-time favourite cake; sour lemon cake. This cake is so dangerously delicious. So much so that I rarely make it as we would finish the cake in no time, way too quickly. Now, I only make this cake once a year (my disgruntled partner is not liking th idea).
It is a simple cake made with loads of lemon and its zest, and sour cream (and very quick to make). The cake is moist, rich, tart and zesty. The recipe came from Donna Hay magazine when they did feature on Bundt cakes few years ago. The feature was so beautiful and mouth watering that I rushed out to buy Bundt tins (yes, more than one tin, I’m really hopeless like that).
Bundt tin is decorative tin with tube in the middle. The tin works well with denser cake as the tube helps baking the cake evenly. I love cake baked in Bundt tin as it is pretty with little effort. It is also easy to portion the cake for serving following the ridges on the pattern.
I brought this cake to work few times. It converted my workmates to be sour lemon cake devotees. Not only it tasted great, it was also attractive. Did I mention that it is so easy to make? It is as simple as mix, stir, pour and bake.
It’s important to greased and flour the Bundt tin really well to prevent sticking and easy release. First grease the pan lightly with vegetable oil, then lightly flour the pan and dust the excess flour off. Make sure to go to every nooks and crannies.
|grease the pan well then coat with flour to prevent sticking and easy release|
When the cake is baked, stand it in the tin about 10 minutes until it is slightly cool down. Hot cake is more fragile and will fall apart when taken off the tin. You want the cake the stay pretty, don’t you?
|stand the cake in tin for at least 10 minutes before removing from the tin|
Sour Lemon Cake Recipe
from Donna Hay magazine
serves 8 - 10
210 g butter, melted (I reduced the amount slightly from original recipe)
1 1/3 cups (270 g) caster (superfine) sugar (I reduced this from 330 g in original recipe)
½ cup (120 g) sour cream, softened
¼ cup (60 ml) lemon juice
2 tablespoons finely grated lemon rind
2 cups (300 g) plain (all-purpose) flour, sifted
2 teaspoons baking powder, sifted
lemon icing (optional)
2 cups (320g) icing sugar, sifted
1 tablespoon lemon juice
2 tablespoons boiling water
I don’t make icing as I think the cake is nice, rich and sweet enough. However, icing would make the cake more enticing so I gave this as an option.
Preheat the oven to 160c (fan-forced oven). Place the butter sugar, egg, sour cream, lemon juice and rind in a bowl and whisk to combine. Add the flour and baking powder and whisk until smooth. Spoon into 10-cup bunt tin and bake for 45 - 50 minutes or until cooked when tested with skewer. Cool in tin for 10 minutes. Turn out onto a wire rack to cool completely.
To make lemon icing, place icing sugar, juice and water in a bowl and mix to combine. Spoon over cakes to serve.
Submitting this post to Weekend Herb Blogging hosted by Chris at Mele Cotte.