Lemon Sour Cream Cake - Annabel Langbein. Remove from oven and allow to cool. Simple and easy favourites by annabelle white.
Notes (0) reviews (0) sour cream. 320g icing sugar (sifted) 1 tbsp lemon juice 2 tbsp water (boiling) preheat the oven to 160°c if fan forced or 170 degrees otherwise. From the best of annabel langbein:
320g icing sugar (sifted) 1 tbsp lemon juice 2 tbsp water (boiling) preheat the oven to 160°c if fan forced or 170 degrees otherwise.
Sour cream lemon cake (slightly adapted from best recipes by annabelle white) 250g softened butter 2 cups sugar (can use castor, though regular white sugar is fine) 6 lightly beaten large eggs 4 teaspoons finely grated lemon rind 2 cups sifted flour 2 teaspoons sifted baking powder 1 cup sour cream glaze: Simple and easy favourites by annabelle white. Place the butter, sugar, eggs, sour cream, lemon juice and zest in a stand mixer or food processor and mix. Juice of 1 lemon 1/4 cup castor sugar cream the butter and sugar until light and fluffy.