LEMON SOUR CAKES

MAKES 9 / PREPARATION 25 MINUTES / COOKING 25 MINUTES

175g plain flour

1 tablespoon baking powder 165g unsalted butter 260g caster sugar 4 medium-sized eggs 20ml lemon juice zest of 2 lemons 175g sour cream

FOR THE SYRUP 100ml lemon juice 100g caster sugar zest of 1 lemon Heat the oven to 160℃ fanbake. Grease 9 small cake tins or alternatively use muffin tins (you can also bake this as one large cake in a 20cm tin, however the cooking time will need to be increased).

Sift the dry ingredients into a bowl and set aside. Cream the butter and sugar, then add the eggs one at a time; continue whipping until very light and fluffy. Mix the lemon juice and zest into the sour cream. Mix a small amount of the dry ingredients into the butter, sugar and egg mixture alternately with the sour cream until all are incorporated and you have a velvety and smooth mixture.

Divide the mixture between the baking tins and place in the oven. Cook for 20-25 minutes rotating the tray halfway through (30-35 minutes if you are making a large cake). Use a skewer to check the cakes are cooked through; they should be very lightly golden and firm but giving to the touch.

Bring the syrup ingredients to a slow boil then simmer for 5 minutes. Once the sugar is dissolved, pour over the cakes while they are still warm. Rest for 5 minutes and then carefully remove cakes from their tins to a cooling rack.