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LEMON AND SOUR CREAM LOAF

Lemon ideas part four 

The problem I have is whatever I make, I am tempted to eat. I decided to make these loaves for my mum and dad, my auntie and a family friend. There is no calories in licking the bowl is there?

All ready to give to my lovely dad…

I ended up making 3 smallish loaves so sandwiched them together with a bit of the icing and topped them with the candied lemons in from my last post.

Topped with candied lemons – will tell you how in the next post!

What you need

125 grams butter
3/4 cup caster sugar
3 grated rind lemons
1 egg
1/2 cup sour cream
1 3/4 cups self-raising flour
1/4-1/2 cup mixed peel
1/4 cup milk
2 tbsp lemon juice

How to make

1.  Beat the butter, sugar and lemon rind to a cream. Add the egg and beat well.

2.  Beat in the sour cream. Fold in the sifted flour and peel alternately with the milk and lemon juice.

3.  Spread into a well-greased and floured 10 cm x 20 cm loaf tin.

4.  Bake at 180°C for 40 minutes until cooked when tested.

The sour cream icing was amazing!

Sour cream icing

All I did for the icing was follow the same method as a cream cheese icing on a cheese cake. Sour cream is not as thick as the cream cheese so beating it with icing sugar made it on the runny side so I decided not to add any lemon juice. In hind sight lemon peel would have been nice. Refrigerate before you spread it on the cakes.
Enjoy X

Comments (7)

 

7 Responses

  1. Amazing! I wish I had a loaf all to myself for breakfast!

  2. Gorgeous photos! I absolutely love the dripping frosting. Think I’ll have to make this recipe very soon 🙂

  3. Gorgeous! I couldn’t resist a visit to drool over these perfect loaves!

  4. Your loaves look amazing, I love your photos!

  5. Delicious! I love the idea of using sour cream instead of cream cheese–sounds like it would impart a lovely flavor!

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