When I added the leftover Sour Cream to my ‘Basic Pound Cake’, I ended up adding a lot of more Flour to get the right texture. Today I reduced the amount of Butter. I added Blueberries to this cake. It is optional, but Berries and Cherries are a nice addition to this cake.
Cake Tin
Standard Loaf Tin
Ingredients
60g Butter *softened
3/4 cup Caster Sugar *OR 1/2 cup for less sweet cake
1 pinch Salt
100ml Sour Cream
3 Eggs *at room temperature
1 to 2 teaspoons Lemon Juice
1 & 1/2 cups Self-Raising Flour
1/2 to 1 cup Fresh Blueberries *optional, coated with 1/2 to 1 tablespoon Flour
Lemon Icing
1/4 cup (30g) Icing Sugar
1/2 tablespoon Lemon Juice
Method
- Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
- Beat the softened Butter, Sugar, Salt and Sour Cream in a mixing bowl with a whisk until smooth. Add Eggs, one at a time, beating well after each addition.
- Add Lemon Juice and Self-Raising Flour, and mix with a spatula or large metal spoon until just combined. If you add Blueberries, coat them with Flour, add to the batter, then gently combine.
- Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
- Bake in preheated oven for 50 minutes OR until cooked through. Leave the cake in the tin until cooled. Transfer to a wire rack and cool completely.
- To make Lemon Icing, mix Icing Sugar and Lemon Juice. Drizzle the Lemon Icing over the cooled cake.
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