250gm butter

2 tsp grated lemon rind

2 cups castor sugar

6 eggs

2 cups plain flour

¼ cup self-raising flour

200gm carton sour cream

 

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Method:

• Grease a deep 27cm round cake plan, line base with paper, grease paper.

• Cream butter, rind nd sugar in large bowl with electric mixer until light and fluffy.

• Beat in eggs, one at a time, beat until combined.

• Stir in ½ sift flours with ½ the sour cream, then stir in remaining flours and cream. 

• Stir until smooth.

• Spread mixture into prepared pan.

• Bake in moderately slow oven (160-180°C) for approx.. 1.5 hours. 

• Stand five minutes before turning onto a wire rack to cool.

• Dust with icing sugar before serving.

• (Keeping time:  1 week – if you are lucky!)