I think I spent about an hour today searching for a recipe for a cake I would like to try. Went through numerous blogs and Instagram profiles and it felt like there was nothing I would really enjoy preparing. All very sophisticated recipes, several layers of creams, salted caramel, toasted meringue etc. ..Nice to watch, but I just wanted a simpler taste….and also simpler directions as I felt extremely lazy after today’s gym session:).
I finally found this recipe. Really simple, I would say foolproof, and the cake is really nice and moist thanks to the added sour cream, with a slightly crunchy crust.
Ingredients (for one loaf)
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (approximately 225 g) unsalted butter, room temperature
- 2 – 3 cups sugar according to your preferences
- 6 eggs, room temperature
- 1/4 cup fresh lemon juice (next time I might use even a bit more as the cake wasn’t too lemony)
- 1 cup sour cream
- Optional: 1 tablespoon grated lemon peel
Preheat oven to 170ºC (338ºF). Butter and flour a baking form.
In a medium bowl, mix the flour, baking powder and salt. In a large bowl, beat the butter until fluffy. Add sugar and beat again until well combined. Gradually add eggs, one at a time, beat until well combined with the rest of the mixture. Mix in lemon juice and peel.
Using rubber spatula, mix in dry ingredients and sour cream.
Transfer the dough into the baking form.
Bake for about 1 hour and 30 mins. Use a skewer to test if the cake is done. If you insert it in the centre of the cake, it should come out clean (except for melted chocolate). If not, leave the cake in the oven for a few more minutes.