Step 1:

Whisk the eggs and sugar together, then add the sour cream and salt. Adding the salt to the sour cream helps enrich the flavours within the mixture.

Step 2:

Then, fold in the White Wings Plain Flour and eggs. Once that has been incorporated, add the melted butter, lemon essence and lemon zest. When grating the zest of the lemons, make sure you have a sharp microplane to make sure you only grate the zest.

Step 3:

Once all the ingredients are mixed together, pour it into a deep, rectangular mould and bake at 160 degrees Celsius for 45 to 50 minutes.

Step 4:

As soon as you take the cake out of the oven, pour lemon syrup over it while it’s still in the tin, this allows the cake to soak up the liquid like a sponge. Then, place it the side to cool down.

Step 5:

When the cake has cooled, decorate it with a lemon cream cheese frosting, then it is ready to serve.