Lemon Sour Cream Butter Cake

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: To make the lemon icing, stir the icing sugar and lemon juice in a bowl until smooth paste forms.

Step 6: 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.