October 29, 2018
Desserts, Cakes, Snacks,
Dairy, Eggs, Add it in the lunch box, Easy/Beginner Cooking, Pantry/Shelf, Baby Shower, Birthday, Entertaining, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Electric Mixer, Oven Bake, Flour, Butter/Margarine more
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"From one of our national supermarkets and their free monthly magazine, August 2018."
Preheat oven to 180C and grease a 10cm x 20cm loaf pan and line base and 2 long sides with baking paper, allowing the sides to overhang.
Use an electric mixer to beat butter, sugar and lemon rind in a bowl until pale and creamy and then add eggs, 1 at a time beating well after each addition.
Add the flour, sour cream and lemon juice in alternating batches stirring until just combined and then spoon into the prepared pan and smooth the surface.
Bake for 50 minutes to 1 hour or until a skewer inserted in the centre comes out clean and cool in the pan for 5 minutes before turning onto a wire rack to cool completely.
To make the lemon icing, stir the icing sugar and lemon juice in a bowl until smooth paste forms.
Spread over the top of the cake, allowing it to drizzle down the sides and set aside for 30 minutes to set and then sprinkle with lemon zest.
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