Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
375 ml cake flour
10 ml baking powder
180 ml castor sugar
A pinch of salt
180 ml canola oil
10 ml vanilla essence
1 extra large egg
250 ml LANCEWOOD® Sour Cream
500 ml icing sugar
30 ml water
A few drops of lemon juice
Grated zest of 1 lemon
Preheat the oven at 180°C. Grease a 20 cm ring pan or cake pan.
Sift the flour, baking powder, castor sugar and salt together.
In a separate bowl, beat the oil, vanilla essence, egg and sour cream together and whisk into the dry ingredients. The mixture will be firm.
Spoon into the prepared pan and spread out evenly. Bake for 35 – 40 minutes or until a skewer inserted comes out clean.
Leave to cool slightly in the pan. Turn out on a wire rack and leave to cool completely before icing.
Mix icing sugar and water together and beat until smooth.
Add a few drops of lemon juice and mix until desired consistency. The mixture should be spreadable.
Spoon on top of the cake and allow to run down. Finish with sprinkled lemon zest and enjoy.
Need help converting your millilitres to grams and everything in between?
Our Conversion & Measurement Tool can do it all!
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: