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Lemon cake with sour cream

updated

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Ingredients for 1 servings:

  • 300 g flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch of salt
  • 100 g margarine
  • 100 g sugar
  • 100 g brown sugar
  • 4 eggs
  • 180 g sour cream
  • 1 lemon(s), untreated, grated peel and juice
  • Cake icing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

also works with sour cream or crème fraîche

Combine flour, baking powder, baking soda, and salt; set aside. Cream the margarine with the sugar until creamy. Add the eggs, one at a time, and beat until fluffy. Stir in the sour cream, lemon zest, and juice. Add the flour mixture and mix until a smooth batter forms. This amount is calculated for a 26cm springform pan. Bake at 170°C (350°F) for about 40 minutes. I also make a glaze with powdered sugar, lemon juice, and a little milk and pour it over the still-warm cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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