Lemon Sour Cream Cake
Ingredients
1 cup Tatua Sour Cream
2 cups all-purpose flour
1 cup room temperature butter
2 cups granulated sugar
2 tsp baking powder
1 tsp salt
1/2 cup canola oil
1/2 cup milk
1 tsp vanilla
3 large eggs
1 large lemon, zested
Lemon Glaze Topping:
1/4 cup butter, melted
2 Tbsp fresh lemon juice
2 cups icing sugar
Method
- Preheat the oven to 180°C. Grease your cake pan.
- In a large mixing bowl, whisk together all the dry ingredients.
- Beat the Tatua Sour Cream and all wet ingredients into the dry. Add eggs, one at a time, beating well after each addition. The batter will be thick and creamy.
- Pour the batter into the prepared pan.
- Place into the oven and bake for 30-40 minutes or until an inserted skewer comes out clean.
- Remove from the oven and allow to cool for 10 minutes before turning out of the pan and allowing to cool completely on a wire rack.
- Make the lemon glaze by stirring lemon juice, icing sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.
- Allow to set then slice and serve with Tatua Dairy Whip Whipped Cream if desired.
