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

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. Dust with confectioners (icing sugar) before serving.
6. 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 

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 the cake at 325ºF (160ºC) for 1 hour.
2. Last Updated: February 2, 2018

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