- Prep:
- 30 min
- Cook:
- 55 min
- Serves:
- 8
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
-
Step 1
Heat oven to 175°C (fan forced), grease and flour the pan then set aside.
-
Step 2
In medium bowl, combine flour, baking powder, baking soda and salt; set aside.
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 6
In small saucepan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm.
-
Step 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.
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