My Favourite Cakes
I baked a lot over summer but was too busy to post anything. This cake is very simple to make. It has a delicate flavour of citrus and lime. We had it for afternoon tea as usual, around 4pm. I hope you’ll love the recipe. Have a great weekend!
- Ingredients
- 250g (2 cups, 9oz) all-purpose flour
- 2 teaspoons baking powder
- 60ml (¼ cup) sour cream
- 60ml (¼ cup) milk
- 125g (½ cup, 4.5oz) tub margarine
- 240g (1 cup + 3 tablespoons) fine sugar
- 3 eggs
- ⅓ cup mixed peel
- Finely grated rind (zest) of 1 lime
Please assemble all ingredients before you begin. Sift or whisk the flour with baking powder and set aside. Mix the sour cream with milk. Set aside.
Beat margarine and sugar in a bowl until very light and fluffy. Beat in eggs one at a time, beating well after each addition.
Stir in mixed peel and lime rind (zest).
Fold in the flour and sour cream mixture in two batches.
The final batter
Spoon onto prepared pan and bake for about 50-75 minutes.
Stand 5 minutes
before transferring onto wire rack to cool. Dust with confectioners (icing sugar) before serving.
Slice and enjoy
You can use other dried fruits as you please
Citrus and Sour Cream Cake
Preparation time: 30 minutes; Baking time: 1 hour; Serves: 8 slices
Ingredients
- 250g (2 cups, 9oz) all-purpose flour
- 2 teaspoons baking powder
- 60ml (¼ cup) sour cream
- 60ml (¼ cup) milk
- 125g (½ cup, 4.5oz) tub margarine
- 240g (1 cup + 3 tablespoons) fine sugar
- 3 eggs
- ⅓ cup mixed peel
- Finely grated rind (zest) of 1 lime
Instructions
- Preheat the oven to 325ºF (160ºC) 10 minutes before using. Grease a 9 x 5 inch (23 x 13cm) loaf pan and line the base with parchment. Sift or whisk the flour with baking powder and set aside. Mix the sour cream with milk. Set aside.
- Beat margarine and sugar in a bowl until very light and fluffy.
- Beat in eggs one at a time, beating well after each addition. Stir in mixed peel and lime rind (zest).
- Fold in the flour and sour cream mixture in two batches.
- Spoon onto prepared pan and bake for about 50-75 minutes. Stand 5 minutes before transferring onto wire rack to cool. Dust with confectioners (icing sugar) before serving.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325ºF (160ºC) for 1 hour.
- Last Updated: February 2, 2018
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Oh what a wonderful afternoon tea!
Yes. I love afternoon tea!
Liz
Lovely loaf and lovely step by step pictures as usual Liz!
Thank you. Have a delightful week!
Liz
Hi, I’m having trouble leaving a comment as I no longer have a wordpress blog!
At least you managed. Where are you blogging these days? on blogger? What happened to you wordPress blog? Have a great week?
Liz
Looks so lovely and light, perfect with tea! -Kat
Thank you. It tasted delicious!
Liz
what a delicious recipe Liz
Thank you
Liz
I make a good sour cream cake but I like the addition of extra citrus flavor with the citrus peel 🙂
Yes the peel does add a special flavour. Wish you an excellent week!
Liz
Must try this!
Happy Baking
Liz