SYRUP 4 tablespoons Icing Sugar 3 tablespoons lemon juice Method Lightly grease a round loose-bottom tin. Sieve the flour and baking powder into a mixing bowl and stir in the caster sugar. In a separate bowl, whisk the eggs, sour cream, lemon rind, lemon juice and oil together. Combined the egg mixture with the dry ingredients and mix thoroughly. Pour the mixture into the prepared tin and bake in a pre-heated oven, 180°C; for 45-60 minutes. Meanwhile, to make the syrup, mix together the icing sugar and lemon juice in a small saucepan. Stir over a low heat until it just begins to bubble and turn syrupy. As soon as the cake comes out of the oven, prick the surface with a fine skewer, then brush the syrup over the top.
girlpower,
Nov 13, 10:05pm
thank you so much ")
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