Ingredients
Cake
-
3 cups (450g) plain flour
-
1 1/2 tsp baking powder
-
1 tsp baking soda
-
1/4 tsp salt
-
240g butter, softened
-
1 1/2 (330g) cups sugar
-
4 large eggs
-
2 tbsp lemon rind, finely grated
-
1 cup (250ml/g) sour cream
Glaze
-
1/4 cup (60ml/90g) honey
-
1/2 cup (75g) icing sugar
-
2 tbsp (40ml) lemon juice (approx 1 lemon)
Method
-
1
Heat oven to 175°C (fan forced), grease and flour the pan then set aside.
-
2
In medium bowl, combine flour, baking powder, baking soda and salt; set aside.
-
3
In large bowl, beat butter and sugar on low speed until blended, then beat on medium speed until light and fluffy. Add eggs and beat until well blended.
-
4
Add flour mixture, sour cream and lemon rind; blend on low speed for 1 minute, scraping the bowl often. Beat on medium speed 2 minutes.
-
5
Spoon batter into prepared pan and bake for 45-55 minutes until an inserted skewer comes out clean. Allow to cool for 10 minutes in the pan.
-
6
In small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.
-
7
Invert the cake onto a cooling rack (after 10 minutes cooling) and brush with honey glaze.
Thanks to our friends at Nordic Ware Australia for the recipe and photograph. View the original here.
Comments & Reviews