This lemon sour cream cake is light, tangy and absolutely delish!
I know I say this probably every week, but Summer IS COMING!!!!!!!!! Oh man, I am so excited! It’s going to be 30C on Saturday! Thinking that a long day hike is in order sometime this weekend! I’ve had a bit of a weird week this week. It’s been one of those weeks where I feel really unmotivated to do much at all. I’ve been out exploring Portland a bit more, but haven’t really done much else, and now suddenly it’s Thursday and I’m not really sure what I’ve achieved! Do you have those weeks? I’ve done random things like gone out for coffee lots, and explored local breweries. And I’ve read two books, and went to the chiropractor, but nothing really much else! So I guess it was relaxing, but just weird! I think I’ve got cabin fever being at home all the time because I’m not working! So I’ve decided that I need to get my butt into gear and go out and see the world/Portland! I’ve decided that I’m going to start volunteering my time again, and just start doing more adventures! Like go hiking in Forest Park and go out for more coffees! I’m hoping the sunshine brings a new wave of motivation! Summer usually does that to me though so here’s hoping!
This week for F*ck it Friday, we’ve got a beautiful and easy lemon sour cream cake. I haven’t given you many cakes yet, aside from our Easter carrot cake, but I’ll let you in on a secret – I LOVE baking cakes but rarely bake them anymore because we just end up eating it all! Which is not good for the waist line! But lucky it’s Friday! So we can treat ourselves just a little bit! This lemon sour cream cake is one of Adam’s that he’s been making for a while, and it seemed like the perfect time to make it! It’s light, not too sweet, tangy and has a kick of acidity from the raspberries. I haven’t made this for a while, and kind of forgot the recipe! I have a really bad habit of writing down recipes really vaguely or leaving out key elements, like how long a cake will take to cook! Adam gets very frustrated trying to read my recipes because he realises halfway through that I’ve forgotten to write down something! Interestingly enough with this cake, I did something similar! My recipe that I wrote down said 20 minutes at 180C. But it ended up taking at least 40 minutes. Which is making me think that I wrote something down wrong because it was definitely not ready after 20! Either what happened was that I mistook my 3 for an 8 and put in 80ml of sour cream instead of 30ml, or I mistook my 2 for a 4 and thought it would be ready in 20 minutes! So in the end, we went for 80ml of sour cream and 40-50 mins in the oven! It all works out to be amazing in the end! I dunno, moral of the story is, if you’re going to make our lemon sour cream cake, then a) write down the recipe correctly the first time, and b) make sure you check this cake every 10 minutes or so in case yours cooks faster than mine!
Happy baking! And have an amazing weekend! And Happy Mothers Day to all the amazing Mums out there!!!
- 125g butter at room temperature
- ¾ cup castor sugar
- ½ teaspoon baking powder
- 1 cup plain flour
- 80ml sour cream
- 3 eggs
- rind of one lemon
- frozen or fresh raspberries
- Cream butter, sugar and rind with a hand beater in a large bowl until light and fluffy.
- Add eggs, one at a time beating after each addition.
- Add sifted flour, baking powder and sour cream. Beat together well.
- Spread mixture into a cake tin/loaf lined with parchmant paper.
- Cover cake with a generous layer of raspberries (about a handful)
- Cook in an oven for 40 minutes or until golden around the edges. Easily check to see if it's cooked by inserting a knife into the middle. If it comes out clean it will be cooked!