Nov 11, 2008

Lemon Sour Cream Cake

I have been planning to bake this cake since 2 weeks ago, until tonight I finally get to do it. I remember the last time I made, it didn't turn out well though the taste was there but the cake was hard.

This time the cake was moist but still a bit compact maybe the butter was undercream. According to the instructor, if the cake is hard & crack means it was undercream.

Recipe from Richard Goh Baking Class: Lemon Sour Cream Cake
250g Hard Butter
200g Castor Sugar (Original - 250g, I reduced)
2tsp Lemon Rind
6nos Eggs
250g Plain Flour (I used Cake flour)
2tsp Baking Powder
250g Light Sour Cream
1-2tbsp Lemon Juice, Optional

Preheat oven to 160 degree C
Grease & line a deep 9 inches round baking tin with paper.
1. Cream butter and castor sugar at medium speed untill fluffy, add lemon rind.
2. Add in slightly beaten eggs (2 each time) and beat well to combine. Lemon juice may be added at this point of time. (The mixture will be watery with curbs due to more eggs)
3. At slow speed, add in sour cream, followed by sifted flour & baking powder. Fold well.
4. Pour batter into baking tin and bake for about 50 min - 1hr.
5. Turn cake onto a wire rack to cool. Dust with icing sugar before serving.


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