This is delicious and moist and I loved the fact that I didn’t have to ice it so it made it nice and quick.
110 grams butter
1 cup sugar
The rind of one large lemon
1 cup flour
1 teaspoon baking powder
120 grams sour cream
Juice of one large lemon
1 Tablespoon hot water
¼ cup sugar (with an additional teaspoon or two for dusting)
Cream butter and sugar. Then beat in eggs and lemon rind.
Sift flour and baking powder. Fold in flour mix in three lots alternating with sour cream.
Mix until smooth and pour into a well greased tin (I also lined the base of mine with waxed baking paper).
Bake in an oven that has been pre-heated to 160°C for 35-40 minutes.
To make the glaze, juice your lemon (make sure you get as much juice out as possible) and add the tablespoon of hot water (it will help dissolve the sugar), add the ¼ cup sugar to the juice a teaspoon at a time, stirring after each addition.
Once the cake is cooked remove from the oven, leave your cake in the tin for 5 minutes before pouring on glaze and dust with a teaspoon or two of sugar for decoration. To help the glaze seep through the cake I used a skewer to pierce the cake all over.
Remove from tin when cool. You can eat it by itself or alternatively with some fresh cream or natural yoghurt.