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
  1. Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To make Lemon Icing, mix Icing Sugar and Lemon Juice. Drizzle the Lemon Icing over the cooled cake.