Saturday, 10 December 2016

LEMON POUND CAKE..with sour cream and lemon icing

454 grams butter, room temp.
3 cups sugar
6 large eggs
4 cups plain flour, sifted
3/4 cup milk
1 teaspoon vanilla
finely grated rind of 2 medium lemons

Preheat oven to 180 c. grease and flour large bundt tin
or  grease and line bottom of cake tin (I used a large round)

in a large bowl, using an electric mixer, cream butter and sugar until fluffy.

add eggs one at a time until well incorporated.

slowly add flour and milk alternating, beginning and ending with flour.
beat until well combined.

Stir in rind and vanilla.

spoon batter into tin . cook approx. 1 1/2 hours or until a skewer inserted
in middle comes out clean.
(if cake is browning to quickly, lie a piece of foil lightly over the top.

cool in tin for 10 minutes then turn onto a wire rack to cool completely.



3 cups icing sugar
2 tablespoons sour cream
lemon juice

mix the icing sugar and sour cream together with enough juice
to make a spreadable paste.

spread over cake.

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