- Servings: 8
- Prep: 15 mins
- Total: 60 mins
Method
Preheat oven to 180C
Cream butter and sugar until light and fluffy. Add lemon zest, then add eggs one by one fully incorporating each before adding the next. Stir through lemon juice. Sift flours together and fold in carefully, alternating with sour cream. Spoon into a greased and lined 20cm springform cake tin.
Bake for 40mins. Test the cake by inserting a skewer. If it comes out clean then cake is ready, if it doesn’t, cook for a further 5 minutes and test again.
Allow to cool for 15 minutes, then remove from tin.
Dust with icing sugar and serve with Barambah Pure Cream!
Ingredients
125g Soft Butter
1 cup Caster Sugar
Zest of 1 Lemon
3 Eggs
2 Tbsp Lemon Juice
1 cup Plain Flour
1/3 cup Self-Raising Flour
100g Barambah Sour Cream
Icing Sugar (for dusting)