Posted by: Joan Spiller | July 13, 2011

Lemon Soured Cream cake – Recipe

So today I had in my fridge some old cream. It wasn’t ‘off’ but it was ‘souring’ slightly. So wasn’t gonna taste too good on my cereal tomorrow .. or really in much.. But I knew it would taste good in a cake! Esp one with lemon.

Lemon and sour cream (or soured cream!) are an aforementioned match from taste-bud heaven! And so, an hour ago I whipped up a lemon soured cream cake and am rather pleased to say it has turned out beautifully.

All I did was mix 1.5c of this soured cream with the zest and juice of 3 large lemons. Set aside and get the rest ready.

Pre heat the oven to 175 degs C.

Beat 2 eggs and 1/2c of rice bran oil into the soured cream. Sift 1 and 1/3c of self raising flour into the mixture and gently fold it all together.

That’s it!

Bake in a lined cake tin for approx. 40 mins. Remove from the tin whilst cooling (leave it aside for 30 mins or so) and dust with icing sugar before serving with mascarpone or vanilla ice cream..



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