This zesty afternoon treat has always been a long favourite in many households, but adding an aromatic twist to this moist cake makes it simply irresistible.

Ingredients

For the Cake
125g butter
Zest of 1 lemon
1 tsp ground cardamom
110g caster sugar
300g self raising flour
Juice of 2 lemons
2 eggs
125ml soured cream
For the drizzle
85g caster sugar
Juice of 2 lemons

Instructions

  • Preheat the oven to 180°C and lightly grease a 20cm round cake pan
  • In a bowl using an electric mixer beat together the butter, lemon zest, ground cardamom and sugar until pale and creamy then beat in the eggs
  • Stir through the sour cream and lemon juice then fold in the flour
  • Pour mixture into the tin and bake for 40-50 minutes or until a skewer comes out clean
  • Whilst the cake is cooling mix together the drizzle ingredients and pour onto the cake
  • Leave to cool completely in tin before removing and slicing

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