Marita’s Lemon Sour Muffins
Do make yourself a cuppa and sit down before you continue reading . . . I have some exciting news!
Well, it’s exciting for ME . . . and quite likely exciting for those who read this column. The Cooks Column has become a Team Effort!
I’d like to welcome Pauline Wilson and Claire Lewington who will share the compiling of a Cooks Column each edition with me - we even have a roster. How organised is that!
I don’t know why I’m in a cake making mode at the moment (because I’m not a baker by anyone’s standards), but I had sour cream in the fridge and no plans for it, when I remembered a quite delicious sour cream lemon cake that was served in a cafe in Williamstown some years ago. (I managed to wheedle the recipe from she who baked there).
- 250g butter
- 2 cups plain flour
- 1/4 cup SR flour
- 2 cups caster sugar
- 6 eggs
- 200g sour cream
- 1 tbsp grated lemon rind
- The original recipe specifies ‘by hand’ but, are you surprised, I used my electric beaters?
- Cream butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Sift flours together well and add to mix, alternating flour with sour cream. Add lemon rind.
- Bake in a lined 20-22cm tin or, if making muffins, spray well with oil.
- Dust the cooled cake with icing sugar. If you fancy icing (I, myself, am not an icing fan). It could be even more mouth-wateringly edible with a cream cheese, butter, icing sugar and lemon juice mix.
- The cake was always served as muffins in Williamstown when I happened upon them - still piping hot from the oven. Oh deliciousness! With a cup of cappucino . . .