Sour Cream Butter Cake
Approx yield 2 Gastrom trays
Prep
—
Cook
1h 25m
Total
1h 25m
Servings
1
Difficulty
easy
Ingredients
| Qty | Unit | Item |
|---|---|---|
| 1.25 | kg | Butter |
| 50 | ml | Vanilla Essence |
| 2.2 | kg | Castor Sugar |
| 30 | Eggs | |
| 1.9 | kg | Plain Flour |
| 850 | gm | Sour Cream |
| LEMON FROSTING | ||
| 600 | gm | Butter |
| 50 | ml | Grated Lemon Rind |
| 1.35 | kg | Icing Sugar |
| 400 | ml | Lemon Juice |
Preparation
- 1Cream butter, sugar and essence in mix.
- 2Beat in eggs one at a time until combined.
- 3Stir in half the sifted flour and half the sour cream the mix in rest of flour and sour cream.
- 4Spread onto greased tray and bake in moderately slow oven for 1 ¼ hrs.
- 5Stand for 5 mins before turning onto rack, let cool then ice.
- 6LEMON ICING
- 7Cream butter and rind in mixer until light and fluffy.
- 8Gradually beat in sifted icing sugar and lemon juice.