Lemon Sour Cream Cake

Ingredients:

260g sugar Huletts White Sugar

250g Clover Fresh Cream soured with 30g lemon juice

3 eggs

Grated lemon rind of 1 lemon

50g Elite Butter

200g flour

5g Moir's Baking Powder

5g bicarbonate of soda

Icing Sugar

Instructions:

Place sugar, soured cream, eggs and lemon rind in a Kenwood Chef bowl. Melt butter and add to the bowl. Beat to combine. Sift flour, baking powder and bicarbonate of soda into the bowl. Beat on low speed until ingredients are combined. Increase speed to medium and beat for 3 minutes. Pour mixture into a baking paper-lined tin.

Bake at 180°C for 35 to 45 minutes or until cake springs back when lightly touched. Leave in tin for 5 minutes before turning on to a cooling

rack. When cold, dust with sifted icing sugar.