Light Summary Lemon Cake

This light summary lemon cake is truly yummy & just right for our year-round weather. It has a zingy tang but nothing over powering & sits just right on your tongue with its gorgeous summery flavour reminiscent of cloudless blue skies & soft flowing summer breezes. It is my best cake up to date not counting the carrot cake (now that’s a different story for another time). Here’s the recipe for a lazy noon try out.

Ingredients:

• 100 gm butter ( I have used Amul & it’s just fine)
• 1 cup sugar
• 3eggs
• Rind of 1 large lemon
• 1 cup flour
• 1 tsp baking powder
• 120 gm sour cream

             For the Glaze:  

•  Juice of 1/2 lemon
• 1 tbsp hot water
• 1/4 cup sugar + 2 tsp for dusting

Method:  

Pre-heat oven at 160 degree C. Cream in butter & sugar. Then beat in the lemon rind & eggs. Sift flour & baking powder . Fold into the butter  mixture, the sifted flour in 3 lots, alternating with sour cream. Mix until smooth. Pour in a lined baking tray & bake in a for 35 - 40 minutes or until the cake is done.

 For the glaze  -- Add 1tbsp. hot water to juice of 1/2 lemon , add 1/4 cup sugar, a tsp at a time, stirring after each addition. 

Leave your cake in the tray for 5 minutes before pouring the glaze over it. Pierce the cake all over to help seep in the glaze. Dot with icing sugar. Remove from tray when cool & ENJOY.

Mommy’s extra Tip:   It’s very easy to make sour cream at home. Take 2 tbsp butter milk & add to a jar full of cream (Amul cream is fine) Let it stand for 24 hrs @ room temperature --it will thicken--then refrigerate & use up within 15 days