Sour Cream Lemon Drizzle Cake

We're off to watch the The Big Game with some friends at their house and taking this cake with us. We'll be "keeping a lid on it" and  "peaking at the right time". It might end up an "arm-wrestle" in "a pressure-cooker environment" or it may be a "blow-out" where one team gets "smashed". There'll be lots of "50/50's" and some "hard-ball gets". They'll be "kicking it to the fat-side" but "won't be getting ahead of themselves" and "taking it one week at a time". Whatever the outcome, "football with be the winner."



Sour Cream Lemon Drizzle Cake
slightly adapted from Janelle Bloom's Family Food and Weekend Feasts

For the Cake:
125g unsalted butter, softened
2 lemons, zest for the cake, juice for the drizzle (I used Meyer Lemons)
125g caster sugar
3 eggs, at room temperature
150g plain flour
1/2 teaspoon baking powder
1/3 cup sour cream (I used Light Sour Cream)

For the Drizzle:
1/4 cup lemon juice
1/2 cup white sugar

Make the Cake:
Preheat the oven to 180 degrees C. Spray a 9cm x 19cm (base) loaf pan with cooking oil spray and line the base and sides with baking paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, lemon zest and caster sugar on medium high until pale and creamy, about 5 minutes. Reduce the speed to medium-low and add the eggs one at a time, scraping down the sides of the bowl after each addition and making sure the eggs are fully incorporated after each addition.

Sift the flour and baking powder over the surface of the butter mixture and gently stir it in. Fold in the sour cream and pour the batter into the prepared pan. Bake for 50-60 minutes, until a skewer inserted into the centre of the cake comes out clean. Allow the cake to stand in the tin for 10 minutes before removing it to a wire rack.

Make the Drizzle:
Combine the lemon juice and white sugar and pour it over the warm cake. Set aside to crystallise and cool.