Best Lemon Cake Recipe

Best Lemon Cake - German Zitronenkuchen

2 eggs, beaten at room temperature
120g butter, at room temperature
175g fine sugar
grated rind of 2 lemons
120 ml sour cream
juice of 2 lemons
350g self raising flour

My Nan used to make this one and so it consists of self raising flour. To make life easy I normally weigh out 500g plain flour and add 1 pack of baking powder to it so I always have self raising flour readily available.

Pre-heat the oven to 180 degrees C. Beat the butter, sugar and lemon rind together until smooth and light. Gradually beat in the eggs, sour cream and lemon juice.

Sift in the flour and carefully fold it in using a metal spoon. Pour the mix into a prepared 20 cm (8 inch) cake tin and bake the lemon cake for about 40 minutes.

You can slice and serve your homemade lemon cake warm with whipped cream or leave to cool completely and serve with coffee.

Frosted Lemon Cake