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Lemon sour cream cake with lemon syrup.

Pre-heat oven to 180c.
Print Recipe
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • ½ cup Canola oil or any good non aromatic vegetable oil.
  • 3 eggs.
  • 1 tsp vanilla paste.
  • 1 tbsp lemon zest.
  • 2 tbsp lemon juice.
  • ½ cup milk.
  • 2 cups plain flour.
  • 2 tsp baking powder.
  • ½ tsp salt.
  • I cup caster sugar.
  • 1 cup sour cream.

Equipment

  • Select a 25cm spring form pan or alternatively a cup cake pan. Both non stick. Lightly apply non stick spray or lightly grease with butter.
  • Assemble your ingredients.

Method
 

  1. In a bowl whisk the oil, eggs, zest and lemon juice, add milk and continue mixing. Add sugar and mix until the sugar dissolves.
  2. In a separate bowl, sift the flour, baking powder and salt.
  3. Pour the egg mix into the flour mix. Stir to form a batter.
  4. Stir in the sour cream. Continue whisking until the sour cream has been dissolved.
  5. Pour into your choice of prepared pans.
  6. Bake for 30 -40 minutes.