Lemon & Sour Cream Drizzle Cake

Ingredients

175g unsalted butter, softened

210g caster sugar

2 eggs

3 tsp lemon zest, finely grated

80ml lemon juice

250g sour cream

300g plain flour

2 tsp baking powder

Drizzle Ingredients

1 cup icing sugar, sifted

1.5 tbsp lemon juice

Method

1. Preheat oven to 190°C (170°C fan). Grease and line a 13cm x 22cm loaf tin.

2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon zest and juice, beat well.

3. Fold in sour cream, flour and baking powder.

4. Pour batter into loaf tin, spread evenly. Bake for 45-50 minutes or until skewer inserted into the middle comes out clean.

5. Allow cake to cool completely. Mix together icing sugar and lemon juice, drizzle over cake.

Comments

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