This recipe was conceived as a way of using up leftover soured cream from a failed baking attempt. Sometimes things just don't go right in the kitchen! But luckily, this delicious lemon cake came out of it so it was a win in the end. Here is the recipe...
Recipe
Ingredients
160g soured cream
2 eggs
140g softened butter
150g caster sugar
200g gluten free flour (or regular plain flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
A handful of flaked almonds
1/2 juice of a lemon | Zest of 1 whole lemon
1 teaspoon of vanilla essence
A good plug of olive oil
Method
1. Preheat the oven to 170C Fan.
2. Combine the dry ingredients and add the softened butter, mixing until the butter is fully incorporated and the mixture is a crummy consistency. You can use a food processor or your hands for this.
3. Now mix the soured cream, lemon juice and eggs. Don't worry if there is slight curdling - this will rectify itself when you add the mixture to the dry ingredients.
4. Add the wet ingredients to the dry ingredients bit by bit, mixing as you go. The consistency will appear light and creamy, sort of like whipped cream. Try not to over-beat it.
5. Prepare a baking tin by buttering and sprinkling with flour. We used a loaf tin for this but you can also use a round tin (just reduce the baking time accordingly). Using a spatula, spoon the batter into the prepared tin and sprinkle the top with flaked almonds. Bake for 45 minutes.
6. Remove from the oven and check a knife comes out clean when you put it into the cake. The top should be nice and golden brown too. Let it cool on a rack and put the kettle on!
Lemon & sugar are a classic combo right? It's just the best flavour on pancakes (shrove Tuesday is coming up!) and it complements soured cream beautifully. Best served for afternoon tea with a cup of citrusy Earl Grey.
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