250g softened butter
2 cups sugar
6 lightly beaten eggs
4 tsp finely grated lemon rind
2 cups flour
2 tsp baking powder
1 cup light sour cream
Glaze: juice of 1 lemon and ¼ cup sugar
Set oven to 1600C. Line and grease 20cm spring-form tin.
Cream butter and sugar. Add eggs and lemon rind.
Fold in the flour and baking powder alternating with sour cream.
Mix gently until smooth.
Pour into tin. Bake for 1 hour.
Simmer lemon juice and sugar to make glaze.
Leave cake in tin and pour over glaze.
Recipe can be increased by 50% to make a 26cm cake:
Ingredients for larger cake:
375g softened butter
3 cups sugar
9 lightly beaten eggs
6 tsp finely grated lemon rind
3 cups flour
3 tsp baking powder
11/2 cup light sour cream
Glaze: juice of 2 lemon and ½ cup sugar
Cake takes about 1 hr 20mins to 1 hr 30mins to cook at this size