Simple Lemon Sour Cream Cake

Time: 1 Hour

Serving Size: 8-10 People

My friend Melinda baked this for me years and years ago.

As you may know, I ADORE anything lemony!

But the addition of sour cream takes it to a dense, fudgy level.



220g Butter (melted)

1 1/2 Cups Caster Sugar

2 Free Range Eggs

1 Cup Sour Cream

1/4 Cup Lemon Juice

2 Tblsp Lemon Rind; finely grated

2 Cups Self Raising Flour

Lemon Icing

320g Icing Sugar (sifted)

1 Tblsp Lemon Juice

2 Tblsp Boiling Water


Preheat the oven to 180.c


Place the butter, sugar, eggs, sour cream, lemon juice and zest in a bowl and whisk to combine (you can use a mixer).


Add the flour and whisk/mix until smooth.


Pour the mixture into a greased and lined 8 x 12 inch rectangle pan and bake for 35 minutes (or until a skewer inserted in it comes out clean).


Cool in the pan for 10 minutes.


Meanwhile make the lemon icing: place the icing sugar, juice and water in a bowl and mix to combine. Drizzle over the cake.


Let cool completely in pan. Lift out and cut into bars.