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
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.