Preparation time
0min
Total time
0min
Portion
--
--
Level
medium
Ingredients
Cake
- 250 grams Butter
- 250 grams sugar
- 5 eggs
- 250 grams sifted plain flour
- Rind of medium lemon
- 2 tsp baking powder
- 200 grams light sour cream
Syrup
- 80 grams sugar
- 100 grams lemon juice
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Pre-heat oven to 160C
Grease 20cm round cake tin and line base with baking paper - Place sugar and peel of lemon in TM bowl and mill for 10 seconds on speed 10
scrape down and repeat - Add butter and mix speed 5 for 30 seconds
- Insert Butterfly and add eggs, sifted flour, baking powder and Sour Cream
- Mix for 6 seconds on speed 4, scrape down sides and repeat u till well combined. Try not to over mix. Use spatula to fold in if necessary.
- Place in tin and bake for approx 1 hour.
Once cooked, leave in tin and while still hot pour lemon syrup over the top. - Once syrup has been poured, leave for 15 min to cool before removing from tin.
Dust with icing sugar. - While cake is baking in the oven place sugar and lemon juice into mixing bowl and cook 3 min/90C/speed 2.
Cake
Syrup
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
mmmm probably my favourite cake ever. absolutely delicious and so easy to make. thanks for this gorgeous recipe.
Beautiful cake, have made it twice now. Serve with cream and lemon passion fruit curd!
You are good
Thank you so much
I've done it.
Look good
Oh wow. even the raw batter was amazing. A moist and delicate flavoured cake, simple and fuss free. The crowds raved!! I added some raspberries on the bottom of the cake tin and served it upside down with a pile of fresh raspberries.
This cake was beautiful! It was so easy to make and the consistency and lovely lemon flavour has made it a hot favorite in our house. I served it with whipped cream and fresh raspberries.
This was delicious.
Absolutely - delicious. Served as desert with lemon curd and thick cream - didnt make the syrup.
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