Citrus and Sour Cream Cake

My Favourite Cakes

Citrus and Sour Cream Cake myfavouritepastime.comI 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!

Citrus and Sour Cream Cake myfavouritepastime.com

  • 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) fine sugar
  • 3 eggs
  • 1/3 cup mixed peel
  • Finely grated rind (zest) of 1 lime

Citrus and Sour Cream Cake myfavouritepastime.comPlease 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.

Citrus and Sour Cream Cake myfavouritepastime.comBeat margarine and sugar in a bowl until very light and fluffy. Beat in eggs one at a time, beating well after each addition.

Citrus and Sour Cream Cake myfavouritepastime.comStir in mixed peel and lime rind (zest).

Citrus and Sour Cream Cake myfavouritepastime.comFold in the flour and sour cream mixture in two batches.

Citrus and Sour Cream Cake myfavouritepastime.comThe final batter

Citrus and Sour Cream Cake myfavouritepastime.comSpoon onto prepared pan and bake for about 50-75 minutes.

Citrus and Sour Cream Cake myfavouritepastime.comStand 5 minutes

Citrus and Sour Cream Cake myfavouritepastime.combefore transferring onto wire rack to cool. Dust with confectioners (icing sugar) before serving.
Citrus and Sour Cream Cake myfavouritepastime.comSlice and enjoy

Citrus and Sour Cream Cake myfavouritepastime.comYou can use other dried fruits as you please

Citrus and Sour Cream Cake myfavouritepastime.com

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) fine sugar
  • 3 eggs
  • 1/3 cup mixed peel
  • Finely grated rind (zest) of 1 lime

Instructions

  1. 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.
  2. Beat margarine and sugar in a bowl until very light and fluffy.
  3. Beat in eggs one at a time, beating well after each addition. Stir in mixed peel and lime rind (zest).
  4. Fold in the flour and sour cream mixture in two batches.
  5. Spoon onto prepared pan and bake for about 50-75 minutes. Stand 5 minutes before transferring onto wire rack to cool.
  6. Dust with confectioners (icing sugar) before serving.

Points to Note 

  1. 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 at 325ºF (160ºC) for 1 hour the cake.
  2. 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.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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