Ingredients

• 225 g softened butter (Flora buttery is good) or 225 g softened margarine (Flora buttery is good)
• 225 g golden caster sugar
• 225 g self raising flour
• 1/2 teaspoon bicarbonate of soda
• 2 teaspoons lemon juice
• lemon zest (from one unwaxed lemon)
• approximately 100mls sour cream
• 4 large eggs

Instructions

1. Pre-heat oven to 170°c Fan. Line two trays (12 holes each) with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times.

2. Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition.

3. Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon.

4. I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full.

5. Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes.

6. Bake on the oven- shelf just above centre.

7. Bake one tray at a time, unless your oven is big enough to take two trays side by side.

8. Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely.

9. Ice to your preference.

10. Will keep for 2-3days I an airtight container.