LEMON SOUR CAKES - Cuisine Magazine - From New Zealand to the World
Lemon sour cakes from Jack O'Donnell, featuring a light butter and egg mixture with tangy lemon juice and sour cream. Perfectly cooked and drizzled with a simple syrup glaze.
Ingredients
- 175g plain flour
- 1 tablespoon baking powder
- 165g unsalted butter
- 260g caster sugar
- 4 medium-sized eggs
- 20ml lemon juice
- zest of 2 lemons
- 175g sour cream
- FOR THE SYRUP
- 100ml lemon juice
- 100g caster sugar
- zest of 1 lemon
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