My ‘Basic Butter Cake’ is a very easy cake. What you need to do is just mixing ingredients very well. Today I replaced Buttermilk with Sour Cream, and I added Lemon Juice and Zest. The cake cracked a little and I was disappointed. Well… it doesn’t really matter if the cake cracked. I covered it up with Icing Sugar.

Cake Tin

20cm Round Cake Tin *OR any tin in similar size


125g Butter *softened
3/4 cup Caster Sugar *OR 1 cup for sweeter cake
1/4 teaspoon Salt
3 Eggs *room temperature
200ml Sour Cream
Zest of 1 Lemon
2 tablespoons Lemon Juice
1 cup Self-Raising Flour
1/2 cup Plain Flour
Icing Sugar for dusting *optional
Whipped Cream OR Sour Cream to serve

  1. Preheat oven to 170°C. Line the base and sides of a cake tin with baking paper.
  2. Beat the softened Butter, Caster Sugar and Salt in a mixing bowl with a whisk until smooth. Add Eggs, one at a time, beating well after each addition, then add Sour Cream, Lemon Zest and Lemon Juice, and mix well.
  3. Sift in Flours and use a spatula to combine. Spoon the mixture into the tin, spread evenly, and smooth the surface. Bake for 30 to 40 minutes OR until cooked through. *Note: If you add 1 cup Sugar, the cake might turn too dark. Cover with a sheet of Foil.
  4. Gently transfer the cake onto a wire rack and cool. Dust with Icing Sugar before serve.
  5. Enjoy with Cream OR Sour Cream. Today I served with Thickened Cream, that I whipped with some Caster Sugar and Lemon Juice.