CELEBRATION LEMON & SOUR CREAM SYRUP CAKE recipe
SERVES 12 / PREPARATION 20 MINUTES / COOKING 35 MINUTES
This popular recipe from 1997 was made in a food processor, making it super easy and a lovely loaf to serve for afternoon tea. Here I have made the recipe in a mixer to make a layer cake fit for a party, with a little extra zing from the limoncello. If you make a two-layer cake, serve any left over cream on the side.
250g butter, softened 1½ cups (350g) caster sugar, plus ½ cup extra 6 eggs zest and juice of 3 lemons, plus 1 lemon, thinly sliced 500g sour cream 2 cups (300g) self-raising flour 50ml limoncello 300ml cream 2 tablespoons icing sugar freeze-dried fruit (I used plums) and edible flowers to decorate
Grease and line the base of 2 x 20cm cake tins. Preheat the oven to 180°C.
Using an electric mixer, beat the butter and sugar together until light and fluffy (about 5 minutes), then beat in the eggs one at a time and finally the lemon zest and 300g of the sour cream. Add the self-raising flour and fold through to combine.
Divide the mixture between the two cake tins. Bake for 30 minutes or until a skewer comes out clean. Cool on a wire rack.
To make the syrup, put the extra ½ cup sugar and the lemon juice in a saucepan and bring to the boil, stirring until the sugar has dissolved. Add the lemon slices and simmer for 5 minutes. Cool then stir in the limoncello.
In a bowl, whip the remaining 200g sour cream, the cream and icing sugar together to soft peaks. This is the filling.
Carefully slice the cakes in half. Place one piece on a serving plate and drizzle with 2 tablespoons of the syrup (reserve the lemon slices for the top) then spread over a third of the filling. Repeat with the remaining layers.
Arrange the lemon slices on the top and drizzle the whole cake with the remaining syrup. Decorate with the lemon slices, freeze-dried fruit (I used plums) and edible flowers.
WINE A pure botrytised riesling. We recommend the Allan Scott Marlborough Late Harvest Riesling 2014.