175g plain flour
1 tablespoon baking powder
165g unsalted butter
260g caster sugar
4 medium-sized eggs
20ml lemon juice
zest of 2 lemons
175g sour cream
100ml lemon juice
100g caster sugar
zest of 1 lemon


1.Heat the oven to 160°C fanbake.
2.Grease 9 small cake tins or alternatively use muffin tins (you can also bake this as one large cake in a 20cm tin, however the cooking time will need to be increased).
3.Sift the dry ingredients into a bowl and set aside.
4.Cream the butter and sugar, then add the eggs one at a time; continue whipping until very light and fluffy.
5.Mix the lemon juice and zest into the sour cream.
6.Mix a small amount of the dry ingredients into the butter, sugar and egg mixture alternately with the sour cream until all are incorporated and you have a velvety and smooth mixture.
7.Divide the mixture between the baking tins and place in the oven.
8.Cook for 20-25 minutes rotating the tray halfway through (30-35 minutes if you are making a large cake).
9.Use a skewer to check the cakes are cooked through; they should be very lightly golden and firm but giving to the touch.
10.Bring the syrup ingredients to a slow boil then simmer for 5 minutes.
11.Once the sugar is dissolved, pour over the cakes while they are still warm.
12.Rest for 5 minutes and then carefully remove cakes from their tins to a cooling rack.

Recipes Jack O’Donnell / Photography Amber-Jayne Bain

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