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Recipes
Sour Cream Lemon Cake
Serves: 10-12
250g butter, room temperature
2 ½ cups caster sugar
6 eggs
300ml sour cream
¼ cup lemon juice
2 tablespoons lemon zest
3 cups plain flour
½ teaspoon baking powder
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
24cm cake pan with baking paper.
2. Place butter and sugar in the Mixing
Bowl. Using the scraper beater
attachment, turn on HeatSoft, Select
Soften and mix on medium speed beat
until light and creamy, turn off HeatSoft.
Add eggs one at a time, making sure to
beat well after each addition.
3. Reduce to low speed. Add sour cream,
lemon juice and zest. Sift over flour,
baking powder and salt. Gently fold
mixture until well combined.
4. Pour into prepared pan. Bake for 1 hour
and 20 minutes or until cooked when
tested. Allow cake to cool in the pan for
15 minutes. Place on wire rack to cool.
5. Once cake has cooled, cover with lemon
buttercream icing.
Lemon Buttercream Icing
Makes: 2 cups
250g butter, room temperature
4 cups icing sugar
2 tablespoons lemon juice
2 tablespoons lemon zest
½ teaspoon salt
1. Place butter and icing sugar in the
Stainless Steel Mixing Bowl. Using the
beater attachment, mix on medium speed
gradually increasing to high speed. Mix
until light and fluffy.
2. Add lemon juice, zest and salt. Mix until
combined.
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