Ingredients
¾ cup unsalted butter
softened
1 cup caster sugar
2 eggs
1 tbsp lemon rind
finely grated
⅓ cup lemon juice
300g sour cream
2 cups plain flour
2 tsp baking powder
1 cup icing sugar
sifted, for icing
1½ tbsp lemon juice
for icing
Equipment
- 1 13 x 22cm loaf tin
- 1 Mixing bowl
- 1 Electric mixer
- 1 Skewer
- 1 Oven
Instructions
- Preheat oven to 190°C (170°C fan-forced). Grease and line a 13 x 22cm loaf tin.
- Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Add lemon rind and juice and beat well. Fold through sour cream, flour and baking powder.
- Tip batter into prepared tin and distribute evenly. Bake for 45-50 minutes until a skewer inserted into the centre comes out clean.
- Combine icing sugar and lemon juice in a bowl. Drizzle over cooled cake.
Notes
Tip
You'll need 3-4 lemons to yield this quantity of juice and rind.
Tip
Make sure the butter is at room temperature before you begin.
