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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.
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