Method
Step 1:
Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Butter a 10" bundt tin.
Step 2:
Beat the butter and sugar together in a mixing bowl until light and fluffy.
Step 3:
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour and bicarbonate of soda, then fold in the soured cream and lemon zest until well combined.
Step 4:
Pour the mixture into the prepared tin and spread until level. Bake for 45-55 minutes, until well risen and golden-brown. After 45 minutes, insert a skewer into the centre of the cake. If it comes out clean, the cake is cooked.
Step 5:
Leave in the tin for 15 minutes, then carefully turn out the cake and cool on a wire rack.
Step 6:
Sift the icing sugar into a bowl and beat in enough lemon juice to give a thick consistency. Drizzle the icing over the cool cake and leave to set.
Ingredients
For The Cake
- 225g Butter (unsalted)
- 300g Billington's Unrefined Golden Caster Sugar
- 6 Egg(s) (free range)
- 350g Allinson's Plain White Flour
- 1.5 tsp Bicarbonate of soda
- 250ml Sour cream
- 1 Lemon zest (finely grated)
For the decoration
- 225g Silver Spoon Icing sugar
- 4 tbsp Juice of one whole lemon
- 225g Silver Spoon Icing sugar
Utensils
- Bundt tin
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For The Cake
- 225g Butter (unsalted)
- 300g Billington's Unrefined Golden Caster Sugar
- 6 Egg(s) (free range)
- 350g Allinson's Plain White Flour
- 1.5 tsp Bicarbonate of soda
- 250ml Sour cream
- 1 Lemon zest (finely grated)
For the decoration
- 225g Silver Spoon Icing sugar
- 4 tbsp Juice of one whole lemon
- 225g Silver Spoon Icing sugar
Utensils
- Bundt tin