We used to have a lemon tree that gave a huge quantity of lemons. Curd was always a family favourite, especially in this cake.
The best cookie I've had in years. Thank you! –Jane Williams
Ingredients : What you need
220g butter melted
1 ½ caster sugar
½ sour cream or greek style yoghurt
¼ lemon juice
2 tablespoons finely grated lemon rind
2 cups plain flour sifted
2 teaspoons baking powder sifted
2 cups icing sugar sifted
1 tablespoon lemon juice
2 tablespoons boiling water
Method : How to make
Preheat oven to 160 degrees C
Place butter, sugar, eggs, sour cream, lemon juice and rind into a bowl and whisk to combine.
Add flour and baking powder and whisk until smooth
Spoon into a well-greased Bundt tin and bake for 55-60 minutes test with a skewer
Cool for 10 minutes then turn out onto the wire rack until completely cooled.
Icing – place icing sugar, juice and water in a bowl and combine, spoon over cake to serve.