Lemon Sour Cream Cake

• None None Lemon Sour Cream Cake
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1 tbsp lemon zest + extra to decorate
• 1 tsp vanilla extract
• 2 None egg
• 2 1/4 cups self-rising flour, sifted
• 1/2 cup sour cream
• 1/2 cup lemon juice
• None None Lemon Icing
• 2 cups powdered sugar, sifted
• 1 tbsp butter
• 1 tbsp lemon juice

1. Preheat oven to 350u0b0F. Lightly grease and line an 8 inch round cake pan.
2. Cream butter, sugar and lemon zest until pale and creamy. Add vanilla then add eggs, 1 at time, beating well after each addition. Fold in flour, alternately with sour cream and lemon juice, beginning and ending with flour. Transfer to prepared pan and bake for 45-50 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. Meanwhile, to make the lemon icing, combine powdered sugar, butter, lemon juice and 1 tbsp water. Beat until smooth. Spread over cooled cake.
4. Sprinkle with reserved lemon zest and serve.

sour cream, butter, granulated sugar, lemon zest , vanilla, egg, flour, sour cream, lemon juice, lemon icing, powdered sugar, butter, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/23361 (may not work)