Sour Cream Lemon bundt cake

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I have been craving something lemony and fresh in the form of cake big time this week.  After a little experimentation, I came up with this recipe. And boy did it satisfy my lemon craving! By adding lemon zest, juice and a touch of lemon extract you can be sure to end up with a very lemony cake, but not so much that eating a slice will make your mouth pucker.

Sour Cream Lemon Bundt Cake

220g butter, very soft

300g caster sugar

2 eggs

2 tablespoons lemon zest (finely grated)

125g sour cream, at room temperature

60ml lemon juice

1/2 tsp natural lemon extract (optional)

300g plain flour, sifted

2 teaspoons baking powder

Preheat the oven to 180C.  Grease your cake tin very well or use cake release spray which I have recently discovered and I love it, especially when using bundt tins which can be inclined to stick like the devil (I’ve had many a disaster!)  I like the Dr Oetker brand and I’ve heard Lakeland’s is also very good.

Place the sugar and lemon zest in a large bowl. Rub the zest into the sugar with your fingers until the flavour of lemon is strong. Using an electric mixer, cream the butter and lemony sugar together very well until light and fluffy. Add the eggs, a little at a time, until incorporated well. Add the sour cream, lemon juice and extract if using. Don’t worry if the mixture looks a little curdled.  Add the sifted flour and baking powder and fold in.

Pour into your tin and bake for 40-50 minutes or until golden and risen and a skewer inserted into the middle of the cake comes out clean.

Leave to cool for a while, then carefully turn the cake out onto a wire rack and leave until cold (I left mine in the tin for about 30 minutes before turning out.)

Lemon Icing

100g Icing Sugar

The Juice of one lemon

For the icing, sieve the icing sugar into a bowl.  Slowly add the lemon juice. If the icing is too thick, add a little water.  You want the icing to coat the back of a spoon and have a thick but runny consistency.  Once your cake is cold, drizzle/pour the icing all over the cake.

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24 thoughts on “Sour Cream Lemon bundt cake

    1. Great, hope you enjoy it Heather! 🙂 Let me know if you do make it…it’s a little nervewracking for me because this is the first cake I’ve made that’s my own recipe! I’m still in a lemon mood and I really want to make lemon bars…but I’ve no lemons left but I do have lots of oranges…;-)

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  1. This looks delicious Nic, I’d love a cup of tea (or better a pot!) and a cake slice with this cake 😉 I really have discovered a love for lemon desserts!
    Just a word about the Dr Oetker spray – did it leave a scum on your tin? It’s done that to all my tins and even dish washing won’t remove it :(. Perhaps I should email them as its sticky, oily and spoiling my tins. Maybe I got a bad one?

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    1. Thanks Jo! This cake has been sitting on my kitchen counter over the past couple of days..there’s not much left now :0) I also love lemon desserts!

      hmmmm I’ve never noticed a problem with the Dr Oetker spray so far..that’s annoying Jo. I’d definitely fire them an email to explain.

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  2. I am so glad you introduced yourself to me on my blog Nikki. This cake looks absolutely scrumptious and I LOVE the tree pan. It is so cute and definitely needs to be a “winter” pan so that you can use it more. The sour cream in this recipe surely must make it so nice and moist. I will definitely give this a try soon!

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