Sour cream butter cake

  • 1 hr 15 mins cooking
  • Makes 1 Item
  • Print


Sour cream butter cake
  • 125 gram butter
  • 1 teaspoon vanilla essence
  • 1 cup caster sugar
  • 3 eggs
  • 1 1/4 cup plain flour
  • 1/3 cup sour cream
Lemon frosting
  • 60 gram butter
  • 1 teaspoon grated lemon rind
  • 3/4 cup icing sugar
  • 2 tablespoon lemon juice


Sour cream butter cake
  • 1
    Grease a 14cm x 21cm loaf pan, line base and sides with paper; grease paper well.
  • 2
    Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to large bowl, stir in half the sifted flour and half the sour cream, then stir in remaining flour and sour cream.
  • 3
    Spread into prepared pan. Bake in oven at 160°C for about 1¼ hours. Stand 5 minutes before turning on to wire rack to cool.
  • 4
    To make lemon frosting, cream butter and rind in small bowl with electric mixer until white and fluffy. Gradually beat in the sifted icing sugar and juice.
  • 5
    Top cold cake with frosting.

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