Name: Sour cream butter cake
Cook time: 75 min
Total time: 75 min
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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