This cake is super simple and seriously delish! It can be made as one large cake or 4 small cakes. I have also made them into mini loaf tins and a bundt cake. This cake has been loved by all and will be a regular cake especially through summer.
- 125g butter, softened
- 2 tsp grated lemon rind
- 1 cup caster sugar
- 3 eggs
- 1 cup plain flour
- 1 tsp baking powder
- 1/2 cup sour cream
- Cream cheese icing, find recipe here
- Flowers, I use pansy’s
- Coconut chips
- Lemon curd, find recipe here or if you don’t want to make your own use Barker’s New Zealand Squeezed Lemon Curd (available from all New Zealand supermarkets).
Preheat oven to 160°C.
Beat butter, lemon rind, sugar and eggs together until light and fluffy. Sift flour and baking powder together. Folded sifted ingredients into an egg mixture alternately with sour cream, mixing until smooth.
Pour mixture into a greased and lined 20cm round cake tin.
Bake for 45 minutes or until cake springs back when lightly touched. Leave in tin for 5 to 10 minutes before turning out onto a wire rack.
When cold decorate as you wish. I piped single stars then filled up with lemon curd and flowers.