lemon sour cream cake

Hi MFK friends. Lemon, sour cream & pinenuts - we can't go wrong. It's a match made in heaven.

This one's adapted from an old Australian Women's Weekly Recipe. You can imagine my face when Signora Roma (my boss in Rome) greeted me at my first italian interview and proceeded to show off her entire collection of Womens Weekly Cookbooks posted all the way from Australia on international subscription. She had more of them than me and barely spoke English! Classic, triple tested for your success every time. Gotta love em.

Lemon Sour Cream Cake

Ingredients - 250 grams butter, softened ❤ 1 tablespoon finely grated lemon rind ❤ 2 cups (440 grams) caster sugar 6 eggs ❤ ¾ cup (180 grams) sour cream ❤ 2 cups (300grams) plain (all purpose) flour ❤ 1/4 cup (35 grams) self-raising flour ❤ 1/2 cup (80 grams) pine nuts ❤ 1 tablespoon demerara sugar ❤ 1/4 cup (90 grams) honey

Method + Top Tips

Preheat oven to moderately slow 170°C/150°C fan-forced (325°F). 

Grease your square cake tin 23cm or thereabouts. Line base and sides with baking paper extending paper 5cm over the edge to help lift this big cake out when baked.

Beat butter, rind and caster sugar until light and fluffy.  Add eggs one at a time - mixing only until just combined between additions. I add a little of the flour at this point to stop mixture from curdling. But don't fret, it will come together in a minute anyhow.  Fold in sour cream and sifted flours in two batches with a wooden spoon.  Spread mixture into pan and bake firstly for 15 minutes.

Combine pine nuts and demerara sugar in a small bowl. Remove cake from oven and quickly sprinkle evenly with nut/sugar mixture. Then return cake to the oven for a further 45-50 minutes.  It's a dense, high cake so this one is best tested with a skewer in the centre to see if it comes out dry. 

Stand for 5 minutes.  Heat honey briefly in a small saucepan or microwave. Drizzle warm thin honey over hot cake evenly.  Allow to cool before slicing and devouring.

 Travel Tale

I was talking Lemon Sour Cream Cake with Bev Ruskey the other day. She is the owner and dedicated chef at Spring Creek Mountain Cottages & Cafe.  

This amazing panoramic lodging is perched 1005 metres above sea level  - that’s high for us Aussies ok!.  It’s in a jewel of a spot called The Scenic Rim.  Australia’s most accessible World Heritage listed rainforests are located here, just 80 kilometres from Brisbane, Queensland’s capitol. 

It’s certainly not the traditional place you’d expect to find espresso and homemade cakes that are equally as good as the views. Peaks, low rolling hills and a valley plain stretching as far and wide as the eye can grasp.

My family were lucky enough to stay the night. We booked upon recommendation from a neighbour who had made the journey last year. So glad we stayed. Quaint cottage and Bev’s big breakfast was a stunner too. I’ve never eaten a mushroom, spinach and goats cheese omelette so packed with flavour. Will you share your secret Bev?

It’s hard to imagine but this beautiful region is fighting for freedom from mining - in particular from coal seam gas companies. Keep the Scenic Rim Scenic is a non-political community group standing against mining, coal seam gas and inappropriate development in the region. Now there's a fight worth having.

Killarney, 2.5 hours drive from Brisbane, is the nearest town. Best known Australia wide for its superb quality beef. No wonder. Check the guys out.  The fattest cattle in greenest pastures I’ve seen in a very long while. Memories of the English Lakes District flood in.  

 

In the valley below, a riverside track follows the Condamine River, crossing over it 14 times through the Cambanoora Gorge. With warning, high vehicle clearance only. Does that include a Nissan XTRAIL I ask my husband?  I wish the sign ‘Double Crossing’ had been on the incoming side of the river.  We didn’t have to get snatched and grappled out of there so it was a really terrific day.  Surpassed only by the beautiful Queen Mary Falls nearby and the Lemon Sour Cream Cake.