Friday, 28 February 2014

Lemon sour cream cakes

If you have made a baked cheese cake and have some sour cream and cream cheese left over.
You can try using it up to make Lemon sour cream cakes.


 115g sour cream
 50g butter, melted
150g caster sugar
 2 eggs
190g self raising flour
1. Tbsp of lemon juice
Grated zest of the lemon
 Place everything in to the mixing bowl and whisk until smooth.
Add the grated lemon zest and fold.
Place cupcake cases into muffin tin and scoop the cake batter in th the cases.
Bake in a preheated oven at 180c for 20-25 minutes.

 Leave to cool on a wire rack.

Make some lemon cream cheese frosting


65g cream cheese
1. tbsp lemon juice
I add about 1/2 cup of icing sugar but you can add more if you want it thicker.

Whisk everything together and spoon onto the cakes.
Add lemon peel and a small piece of lemon to garnish.
I also added small shimmer balls.

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