Lemon Sour Cream Drizzle Cake


2/3 cup / 165 ml vegetable or canola oil

2 eggs

1 ½ tbsp grated lemon rind (1 large or 2 medium lemons)

¼ cup / 65 ml fresh lemon juice

1 cup / 250g sour cream

1 ¼ cups / 275g caster sugar

2 ¼ cups/335g plain flour

4 tsp baking powder

Pinch of salt


1 3/4 cup / 210 g icing sugar

1 tbsp lemon juice

1 1/2 tbsp sour cream



Preheat oven to 180C or 160C fan-forced.

For the cake, grease a 19-20 cm pan with butter.

Place the oil, eggs, lemon juice and rind, sour cream and caster sugar ingredients in a bowl. Whisk until combined.

Sprinkle over flour, baking powder and salt. Whisk until smooth, you may have a few small lumps which is perfectly ok.

Pour into pan – it will be fairly thick but still pourable.

Bake for 55-60 minutes or until a skewer comes out clean.

Allow to cool for 5 mins before removing cake pan and cooling completely on a cake rack before glazing.

For the glaze, place the remaining ingredients in a bowl and whisk until smooth.

The thickness test for the glaze is spooning a little on the side of the bowl, if it drips slowly, then it is perfect otherwise if it’s too thick, add a little more sour cream to get the right consistency.

To glaze, place cake rack on a tray or baking paper.

Pour glaze over the middle of the cake and gently move it towards the edge of the cake so it drips down the sides.

Ideally let it set for an hour before transferring to a serving plate.



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