Lemon Sour Cream Cake
A community recipe by pavprincessNot tested or verified by Nigella.com
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Grease deep 27cm round cake pan, line base with baking paper. Cream butter, sugar, rind. Beat in eggs one at a time, until combined. Stir in half the sifted flours then half the cream. Then the remaining flour and then cream. Spread mix into pan. Bake 160C/ 325F for about 1 1/2 hrs. S tand 5 minutes before turning onto cake rack to cool. Dust with icing sugar to serve
Introduction
Moist and delicious, will last quite a few days......if you can leave it for so long :)
Ingredients
Serves: 0
- 2 teaspoons grated lemon peel
- 2 cups superfine sugar
- 9 ounces butter
- 6 eggs
- 2 cups all-purpose flour
- ¼ cup self-rising flour
- 7 ounces sour cream
Method
Lemon Sour Cream Cake is a community recipe submitted by pavprincess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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