Lemon Sour Cream Cake
250g Butter
2 teaspoon grated Lemon Rind
2 1/4 cups Caster Sugar
6 eggs
1/4 cup Self Raising Flour
2 cups Plain Flour
3/4 cup Sour Cream
# Cream butter, lemon rind and sugar until light and fluffy.
# Beat in eggs one at a time. Fold in sifted dry ingredients alternately with sour cream.
# Spread mixture into greased deep 23cm round cake tin or well greased fancy ring tin.
# Bake in moderately slow oven, 130°C for 1 1/2 – 1 3/4 hours.
# Serve dusted with icing sugar.