Lemon sour cream cake with cream cheese frosting by Destitute Gourmet

Destitute Gourmet's recipe:

This moist cake is deliciously citrusy. You bake it simply in a 25 cm tin and serve dusted with icing sugar and a dollop of Greek yoghurt or Bake in a smaller deeper 20 cm tin and split into 3 layers for a celebration cake. Its delicous with lemon curd and lemony butter cream or cream cheese icing.

250g butter
2 cups sugar
6 eggs
4 tsp lemon zest
250g sour cream – use lite if you wish
2 cups pl flour
2 tsp baking powder

Glaze
Juice of 1 lemon combined with ¼ cup sugar

Cream cheese icing
250 g full fat cream cheese – don’t use lite cream cheese see cooks tip
2 ½ cups sifted icing sugar
a squeeze of lemon juice –to your personal taste
¾ cup lemon curd - optional
Pre heat the oven to 180° regular bake not fan.

In a large bowl cream the butter and sugar until pale and fluffy, use electric beaters if you have them.
Beat in the eggs 1 at a time then add the lemon zest.
Whip the sour cream with a fork until is it soft then mix it into the eggs, butter and sugar.
Sift in the flour and baking powder and fold in gently with a metal spoon.
Place in a greased and lined 20 - 25 cm cake tin.
For a 25cm cake bake 60 – 70 minutes or until a skewer inserted in the middle comes out clean. For a 20 cm cake reduce the temperature to 170 ° and bake for 1 hr 20 minutes or until a skewer inserted into the middle comes out clean. Pour the glaze over the warm cake, cover and let cool in the tin.
When cool split the cake into 3 layers, set aside the base of the cake to use as the top as it will be perfectly flat.
Beat the cream cheese until smooth then mix in the icing sugar and lemon juice. Spread one layer of the cake with lemon curd if using and then spread with 1/3 of the icing, place a cake layer on top and repeat with the curd and icing. Add the final layer, which was the base of the cake with the smoothest side facing up. Pile the remaining icing in the and spread it over the top working from the centre out to the sides. Chill the cake until required.
Cooks tip: Lite Cream cheese won’t hold its shape once beaten. It becomes very runny and will simply run off the cake even after refrigeration. Much as we love to use lighter options where we can, in the case of cream cheese icing its full fat or nothing.

Flowers: edible flowers brushed with egg white, dusted with castor sugar and air dried.