1 cup of self raising flour
1/2 cup of caster (superfine) sugar
Zest of 1 lemon
2 tablespoons of lemon juice
1/2 cup of sour cream
1/2 cup of grapeseed oil
A perfect afternoon tea …!!
Hints and Tips
You can replace the oil with 125 grams (4.4 oz) of softened butter for a richer flavour.
Grease and line a 20cm (7 inch) round cake tin.
Heat fan-forced oven to 180C (360F) degrees.
In a large bowl, combine the flour and the sugar.
In a separate bowl, whisk together the eggs, zest and juice of lemon, sour cream and oil until thoroughly combined.
Pour in the wet ingredients to the dry ingredients and mix well.
Pour cake batter into the prepared cake tin and bake for 25-30 minutes.
Allow the cake to cool in tin for 5 minutes before placing on wire rack to cool completely.
Finish with a dusting of icing sugar.