Lemon Sour Cream Cake (Native American)

Compliments of the Navajo nation.

butter (125 g)
¾ cup superfine caster sugar
1½ Tbsp. lemon rind, freshly grated
2 eggs, lightly beaten
1½ cups self-raising flour
½ cup sour cream
½ cup lemon juice, freshly squeezed

Preheat oven to 350°F (175°C). Grease and line an 8" (20 cm) square cake pan.

Place butter, sugar and lemon rind in the bowl of an electric mixer, and beat until light and creamy, Add eggs to mixer and beat well.

Fold flour, sour cream and lemon juice through mixture. Immediately place mixture in prepared cake tin and bake for 40 minutes or until cake is cooked when tested with a skewer.

Cut cake into wedges and serve warm with cream.

Makes 8-10 servings.