250g butter
2 tsp grated lemon rind (I add more)
2 ½ C castor sugar (or just white)
6 eggs (yep – that’s right!)
2 ¼ C flour
2 tsp baking powder
¾ C sour cream
Topping
½ C lemon juice
½ C white or castor sugar
Cream butter and sugar together and add lemon rind
Beat in eggs one at a time, then stir in sifted dry ingredients
Mix well then fold in sour cream
Bake in a deep cake tin – approx. 22cm for 1 ½ to 1 ¾ hrs (NOTE from Angela – I usually cook it on fan bake and set the timer for ¾ hr, then check to see if it’s done. I also usually use a ring tin, so it probably takes less time to cook)
When warm, pour over a mixture of ½ C lemon juice and ½ C white/castor sugar
Cream butter and sugar together and add lemon rind
Beat in eggs one at a time, then stir in sifted dry ingredients
Mix well then fold in sour cream
Bake in a deep cake tin – approx. 22cm for 1 ½ to 1 ¾ hrs (NOTE from Angela – I usually cook it on fan bake and set the timer for ¾ hr, then check to see if it’s done. I also usually use a ring tin, so it probably takes less time to cook)
When warm, pour over a mixture of ½ C lemon juice and ½ C white/castor sugar
