Saturday, 28 September 2013

Sour Cream Lemon Drizzle Cake













We're off to watch the The Big Game with some friends at their house and taking this cake with us. We'll be "keeping a lid on it" and  "peaking at the right time". It might end up an "arm-wrestle" in "a pressure-cooker environment" or it may be a "blow-out" where one team gets "smashed". There'll be lots of "50/50's" and some "hard-ball gets". They'll be "kicking it to the fat-side" but "won't be getting ahead of themselves" and "taking it one week at a time". Whatever the outcome, "football with be the winner."



Sour Cream Lemon Drizzle Cake
slightly adapted from Janelle Bloom's Family Food and Weekend Feasts

For the Cake:
125g unsalted butter, softened
2 lemons, zest for the cake, juice for the drizzle (I used Meyer Lemons)
125g caster sugar
3 eggs, at room temperature
150g plain flour
1/2 teaspoon baking powder
1/3 cup sour cream (I used Light Sour Cream)

For the Drizzle:
1/4 cup lemon juice
1/2 cup white sugar

Make the Cake:
Preheat the oven to 180 degrees C. Spray a 9cm x 19cm (base) loaf pan with cooking oil spray and line the base and sides with baking paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, lemon zest and caster sugar on medium high until pale and creamy, about 5 minutes. Reduce the speed to medium-low and add the eggs one at a time, scraping down the sides of the bowl after each addition and making sure the eggs are fully incorporated after each addition.

Sift the flour and baking powder over the surface of the butter mixture and gently stir it in. Fold in the sour cream and pour the batter into the prepared pan. Bake for 50-60 minutes, until a skewer inserted into the centre of the cake comes out clean. Allow the cake to stand in the tin for 10 minutes before removing it to a wire rack.

Make the Drizzle:
Combine the lemon juice and white sugar and pour it over the warm cake. Set aside to crystallise and cool.


27 comments:

  1. Butter, sour cream, lemon...what's not to like?

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  2. I'm sure it's delicious! Thank you for sharing this very nice recipe.
    Greetings from France!
    Méli

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  3. This looks fantastic! My special sweetie loves Lemon Cakes, I really want to make this for her! Thanks for sharing :)

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  4. Love lemon and sour cream cakes, honestly they're my favourite kind of cakes. Your loaf cake looks so moist and soft, wonderful!

    (¯`v´¯)
    .`•.¸.•´ ★

    A piece of this with a cuppa thanks!

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    1. Thanks Emma. You and me both with the lemon and sour cream.

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  5. That's my kind of cake!!! I adore sour cream and lemons so it's a big thumbs up for me :) I love it!

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    1. Thanks Gabrielle. Sour cream and lemons just go so well together in cake.

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  6. Love lemon cake and with sour cream! Oh man.. A lovely dessert!

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    1. Me too Maria.
      A slice for you and a slice for me,
      with a pot of tea.
      How good would that be.

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  7. This lemon cake looks incredible and I would be delightful with my coffee right now :)

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    1. Thanks Dana. Coffee and this cake, perfect.

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  8. I looooove lemon cakes! There's not much better than an ultra-tart cake that's moist on the inside, with those crunchy edges...I die. This looks fab!

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    1. Thanks Elizabeth. I'm a sucker for citrus too.

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  9. Yum yum yum. I love lemon cakes, particularly with a drizzle of crunchy sugar topping. Poor Dockers. Being West Australian, there was a sea of purple everywhere over the weekend. First final of sixteen years... then disappointment. A slice of this lemon drizzle cake would've made me feel a little better. Why wasn't I at your house?

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    1. I was barracking for the Dockers (though I'm a Bombers supporter). I was in Carlton having dinner in Lygon Street on Grand Final Eve and it really was a sea of purple. Great to see the Westies so into their beloved team. Oh yeah, and why weren't you at my house? There was plenty of cake.

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  10. I made this cake this afternoon with my 3 year old daughter. The recipe worked really well and everyone enjoyed it for afternoon tea. Yum!!!

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    1. Thanks for your feedback Morgan. It's a perfect cake for afternoon tea.

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  11. Your cake looks really enticing! I have one question, though. Your ingredients list the juice of 2 lemons but there's no mention of it in the method. I presume you either combine it with the sour cream and fold both ingredients in one go (which is what I would normally do), or you fold in the lemon juice first, followed by the sour cream. Thanks!

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    1. Thanks for your comment Maria. The zest of the lemons is used in the cake and the juice of the lemons is used for the drizzle. I have explained it more explicitly in the list of ingredients.

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    2. Hello again. I finally got round to making your cake. It was really nice; moist, tender and very light! And so easy to assemble!

      I made some changes though, because I wanted an intense lemon flavour, so I added the zest of 3 lemons, 1/2 tsp lemon extract and 1/2 tsp lemon juice to the batter. I also brushed the cake, while still hot, with some hot lemon syrup and finally glazed it. Thanks!

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    3. I'm so glad you enjoyed the cake.

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