Lemon loaf cake with soured cream

    1 hour

    Der Teig langt entweder für eine Springform oder auch für eine Kastenform und dann noch eine kleine Gugelhupfform. Ich hab auch schon Minikuchen aus dem Teig gebacken.

    2 people made this

    Serves: 15 

    • 300g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 100g butter, softened
    • 200g caster sugar
    • 4 eggs
    • 200g soured cream
    • 150ml lemon juice
    • For the icing
    • lemon juice
    • icing sugar

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat your oven to 180 C / Gas 4. Grease a loaf tin.
    2. In a bowl sift fllour, baking powder and bicarb of soda and set to one side.
    3. In another bowl beat butter and sugar till creamy. Add eggs, one after another, and beat till fluffy. Stir in soured cream and lemon juice, then gradually add the flour mixture and beat till smooth and evenly combined.
    4. Tip mixture into the prepared tin and bake in the preheated oven till a tester comes out clean, about 45 minutes. Let cake cool slightly the unmould onto a wire rack.
    5. Stir lemon juice and icing sugar to make a thick but still spreadable icing. Spread icing over cake whilst still arm and let the icing fully set before cutting.

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