1/2 cup and 1 tbsp butter
3/4 cup sugar (increased to 1 cup, )
1 1/2 tbsp grated lemon rind (2 lemons)
2 eggs, beaten
1/2 cup sour cream
1/2 cup lemon juice
3 cups self-rising flour
The batter was way too thick so I added 1/2 cup milk.
Preheat the oven to 350 F. Beat together the butter, sugar, and lemon rind, using an electric whisk, until smooth and light. Beat in the eggs, sour cream, and lemon juice.
Sift over the flour and carefully fold in with a metal spoon. Spoon into a greased and floured 8 inch cake pan and bake for (32 min.) 40 minutes until firm and springy to the touch. Allow to cool slightly before transferring to a wire rack.
Slice and serve warm with cream as a dessert, or cool completely and serve with a nice cup of tea.
Pairs Well With
Variation: Make this scrumptious cake a little more child-friendly by topping it with a simple frosting: sweeten 7 oz soft cheese with 2 tbsp of sifted powdered sugar, adding a little milk if the mixture is too stiff