We realise it that sour cream cake doesn’t sound sweet at all. However, once you bake this wonderful cake made with lemon and lime flavours you’ll realise why using sour cream instead of lashings of butter makes perfect sense!
Sour Cream Cake (serves 12)
- 75g unsalted butter, softened
- 250g sour cream (also known as crème fraîche)
- 250g caster sugar
- 3 medium eggs
- 500g plain flour, sieved
- 1 teaspoon baking powder
- 1 organic lemon (must be unwaxed)
- 2 organic limes (must be unwaxed)
- 100g icing sugar (for the glaze)
Line a 2lb loaf tin well with greaseproof paper. Preheat your (fan) oven to 170 degrees Celsius.
Beat together the butter and 175g (this means you must leave some for the glaze) of the crème fraîche until you get a loose mixture, stir in the caster sugar, then the eggs and beat again until it begins to dissolve. This mixture will be runny, don’t worry!
Sift in the flour and baking power and beat again until you have a thick batter. Using a fine grade grater, grate in the rind of half a lemon and one lime. Juice the grated lime and half a lemon into the batter. Stir well.
Pour the cake batter into the loaf tin and bake for 45 minutes in the preheated oven. After 45 minutes, insert a skewer into the middle to see if the cake is cooked. If it is clean then remove the cake and leave it to cool completely on a wire rack. If not, return the loaf tin to the oven for a further 10 minutes before testing again.
When the cake is completely cold, grate the second lime rind and the other half of the lemon rind onto a saucer and set it to one side. Make the glaze by beating together the remaining crème fraîche with the juice from the second lime and lemon half along with the icing sugar. While the cake is still in the loaf tin, pour the glaze on top then sprinkle with the grated lemon and lime rind.
Put the loaf tin into the fridge to chill for at least 2 hours before lifting out the cake and slicing – this will stop it from crumbling to pieces when you cut it.
This cake will freeze extremely well, providing you don’t glaze it, the cake will last in the freezer for up to 3 months. Ensure it is well wrapped in at least 2 layers of greaseproof paper and then cling film.