This one is from an old New Idea that I tore out and kept. It’s advertised as a classic recipe and it totally is. Over the 12 months or so of use I’ve altered it a little and let’s just say it is fail-proof I figure it’s one of those things that you need up your sleeve to be a well-rounded person. Well rounded meaning skill set, not well-rounded in the belt region. Buuuuut you know the spiel, moderation people. I made this cake for a work mate’s birthday {the most recent incarnation} so I took the opportunity to grab some photos and share it here with YOU.
You’re welcome!
Now, let’s cook this baby!
YOU’LL NEED
- 175g unsalted butter, room temperature, chopped
- 3/4 cup castor sugar {I’ve used raw sugar ground up in the Thermomix or Natvia* too, both work}
- 4 large eggs, at room temperature
- 2 cups sifted SR flour
- 1 tablespoon finely grated lemon rind
- 3 tablespoons lemon juice
- 3 tablespoons fresh passionfruit pulp
- 200ml sour cream
DO THIS
- Grease a 22cm round cake pan. If you grease it well you shouldn’t have any issues but if you’re concerned either line with paper or dust with flour and shake off.
- Beat butter and sugar until light and fluffy.
- Then add eggs one at a time beating until combined before adding the next egg.
- Transfer into a large bowl.
- Combine sifted flour, lemon rind, passion fruit, lemon juice and sour cream in a separate bowl.
- Add to eggs/sugar/butter mixture in two batches, stirring gently to keep the fluffiness. The fluffiness is important!
- Spoon into prepared pan and smooth off the top.
- Cook in a moderate oven {180 degrees} for 35-40 minutes. Do the skewer test, clean equals READY.
- Remove from oven, stand in pan for 10 minutes before turning out onto a wire rack.
ICING? TRY THIS
Beat 250g cream cheese with 2 teaspoons of finely grated lemon rind {add excess passion fruit too if you have it, yum!} and icing sugar {about a cup, you may need a little more} with electric beaters until smooth, gently fold in a 100ml of sour cream and spread onto cooled cupcakes.
* you could use dextrose in the cake recipe you need to halve the amount and add a more milk {about 1/4 cup}
Suger 
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