Australian lemon cake

Ingredients for 1 servings:

• 125 g butter
• 200 g sugar
• some salt
• 4 eggs, possibly more
• 1 lemon(s), untreated, zest
• 1 tsp baking powder
• 225 g flour
• 1 cup sour cream
• some butter or margarine for the mold
• some lemon peel, untreated, grated
• 1 lemon(s), the juice, possibly more, up to 2 lemons
• 1 orange(s), the juice
• e.g. powdered sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

refreshingly lemony

Cream the margarine or butter until soft, then stir in the sugar and salt. Stir in enough eggs until the batter is light (at least 4). Add the lemon zest. Mix the baking powder with the flour, sift the mixture, and add the sifted mixture a tablespoon at a time, alternating with the sour cream. When the batter is smooth, pour it into a greased springform pan or loaf pan lined with baking paper. Bake at 180°C (top/bottom heat) for about 50 minutes (use a skewer to test). Let the cake cool, then place it on a wire rack or wire rack and pierce it with a skewer or similar tool. For the icing, mix all the ingredients together and season to taste; it should have a lemony taste, not too sweet (the icing should be runny!). Pour the icing over the cake. The cake tastes best when it’s allowed to sit for 1-2 days. No joke. Using more sour cream in the batter will make the cake creamier. You can avoid making a mess with the frosting by leaving the cake in the pan until serving. It won’t look quite as delicious (before serving), but the juices will stay in the cake.