- 250g Butter
- 2 teaspoon grated Lemon Rind
- 2¼ cups Caster Sugar
- 6 eggs
- ¼ cups Self Raising Flour
- 2 cups Plain Flour
- ¾ cup Sour Cream
- Cream butter, lemon rind and sugar until light and fluffy.
- Beat in eggs one at a time. Fold in sifted dry ingredients alternately with sour cream.
- Spread mixture into greased deep 23cm round cake tin or well greased fancy ring tin.
- Bake in moderately slow oven, 130°C for 1½ - 1¾ hours.
- Serve dusted with icing sugar.