Lemon Sour Cream Cake Nigella. Cream butter, lemon rind and sugar until light and fluffy. Follow with one third of the flour, the remaining sour cream, and finally the remaining flour.
Stir in one third of the flour mixture, followed by half of the sour cream and the 1/4 cup passionfruit pulp. Sieve the flour and baking powder into a mixing bowl and stir in the chelsea caster sugar. Add lemon rind, then add eggs one by one, fully incorporating each one before adding the next.
Gently fold in the flour and the salt.
♥ preheat your oven to 160°c. In a separate bowl, whisk the eggs, soured cream, lemon rind, lemon juice and oil together. Cool on a wire rack for 5 minutes. Beat in eggs one at a time;