Posted by: Jonjon | May 23, 2009

Cake – Lemon Sour Cream Cake 8/10

Cake – Lemon Sour Cream Cake 8/10

May 23 2009

100% hard butter, 80% caster sugar, lemon rind, 120% eggs, baking powder, 100% light sour cream, and lemon juice

Recipe from Richard Goh Baking Class: Lemon Sour Cream Cake Ingredients:
250g Hard Butter 83g
200g Castor Sugar (Original – 250g, I reduced) 66-80g
2tsp Lemon Rind 0.66tsp lemon rind
6nos Eggs 2 eggs
250g Plain Flour (I used Cake flour) 83g
2tsp Baking Powder 0.66tsp baking powder
250g Light Sour Cream 83g
1-2tbsp Lemon Juice, Optional 0.66tbsp Lemon Juice

Preheat oven to 160 degree C
Grease & line a deep 9 inches round baking tin with paper.
1. Cream butter and castor sugar at medium speed untill fluffy, add lemon rind.
2. Add in slightly beaten eggs (2 each time) and beat well to combine. Lemon juice may be added at this point of time. (The mixture will be watery with curbs due to more eggs)
3. At slow speed, add in sour cream, followed by sifted flour & baking powder. Fold well.
4. Pour batter into baking tin and bake for about 50 min – 1hr.
5. Turn cake onto a wire rack to cool. Dust with icing sugar before serving.

This was abit strange. It really took an hour to bake. During the process, the oil from the butter sizzeled from the start to finish. In the end, a crust was developed, and the inside texture was…spongy. I used cake flour, so I have no idea why it tasted as if it had a degree of gluten development. It had a fragrant lemon smell, should have doubled the lemon zest. It was incredibly buttery for some reason.


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