March 30, 2026

Sour Cream Vanilla Cake

Serves:

Cooking Time:

< 45 min

Ingredients:

Cake: 375ml cake flour 10ml baking powder 180ml castor sugar salt a pinch 180ml canola oil 10ml vanilla essence 1extra large egg(s) 250ml LANCEWOOD® Sour Cream

Icing: 500ml icing sugar 30ml water lemon juice a few drops

To finish: 1lemon(s) zest only

Method

Cake:

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.

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.