Name: Lemon sour cream cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 10
Ingredients: 125 grams butter, softened; 1 tablespoon finely grated lemon rind; 1 cup (220g) caster (superfine) sugar; 2 eggs; 1 1/2 cups (225g) self-raising flour; 1/2 cup (125ml) sour cream; 1 tablespoon icing (confectioners') sugar; Lemon curd mascarpone; 250 grams (8 ounces) mascarpone; 1/2 cup (125ml) pouring cream; 350 grams (11 ounces) bottled lemon curd

Lemon sour cream cake

This sweet and tangy lemon sour cream cake recipe is just the thing for an afternoon tea treat.

Serves 10

Prep

25M

Cook

50M

Total

1H 15M

Ingredients

125 grams butter, softened

1 tablespoon finely grated lemon rind

1 cup (220g) caster (superfine) sugar

2 eggs

1 1/2 cups (225g) self-raising flour

1/2 cup (125ml) sour cream

1 tablespoon icing (confectioners') sugar

Lemon curd mascarpone

250 grams (8 ounces) mascarpone

1/2 cup (125ml) pouring cream

350 grams (11 ounces) bottled lemon curd

Method

1.Preheat oven to 180°C/350°F. Grease a 22cm (9-inch) savarin or ring pan.

2.Beat butter, rind, caster sugar, eggs, flour and sour cream in a medium bowl with an electric mixer on low speed until just combined. Increase speed to medium; beat until mixture is smooth and changed in colour. Spoon mixture into pan; smooth surface.

3.Bake cake for 50 minutes or until a skewer inserted in the cake comes out clean. Leave cake in pan for 10 minutes before turning out onto a wire rack to cool.

4.Make lemon curd mascarpone: Stir mascarpone and cream in a small bowl until smooth and combined. Using a large metal spoon, gently fold lemon curd through mascarpone mixture until just swirled through.

5.Dust cooled cake with sifted icing sugar; serve with spoonfuls of lemon curd mascarpone.

Bottled lemon curd is available in the jams and spreads aisle at most supermarkets.
* The cake can be made a day ahead; store in an airtight container.
Note

Women's Weekly Food

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