Zesty lemon and sour cream loaf

This loaf is a guaranteed crowd-pleaser with a fresh and explosive flavour you’re unlikely to forget – and it only takes a few simple steps to make it.

The deliciously zesty loaf is ideal for afternoon tea, morning tea or both if you just can’t get enough of it. The lemon icing over the sour cream base combine perfectly for a truly unique taste. You can make this up for special events or just for yourself as a refreshing treat to have alongside your coffee anytime during the day.

Ingredients

• 250g butter, softened, chopped
• 1 cup (220g) caster sugar
• 1 lemon, rind finely grated, juiced
• 3 eggs, at room temperature
• 2 cups (300g) self-raising flour
• 1/2 cup (120g) sour cream
  Icing
• 1 cup (160g) icing sugar mixture
• 1 tablespoon lemon juice

Method

1. Preheat oven to 180C. Grease a 10cm x 20cm loaf pan and line the base and two long sides with baking paper.
2. Add butter, sugar and lemon rind to a bowl. Use electric mixer to beat together until pale and creamy. Add eggs, one at a time, beating after each addition. Add flour, sour cream and lemon juice. Stir until just combined. Pour into prepared pan. Smooth surface.
3. Bake for 50 minutes to 1 hour until cooked through completely. Leave to cool in pan for 5 minutes. Turn out onto wire rack to cool completely.
4. Meanwhile, add icing sugar and lemon juice to a bowl. Stir until a smooth paste forms. Drizzle over the top of the cake. Put aside to set for 30 minutes. Slice. Serve.