Skip to main content

Lemony Sour Cream Cakelets {Recipe}



I love it when a plan comes together.
I had a huge tub of sour cream sitting in the fridge needing to be used and a couple of tired lemons languishing in the fruit bowl.

Inspired by the success of my one bowl, 1st Prize Chocolate Cake, I threw everything in, crossed my fingers and hoped for the best.

The cake gods were smiling down on me.

These cakelets are good in every way a lemon cake ought to be:
  • Tangy and moist with a zingy lemon icing
  • They’re soooooooooo easy to make.
  • They get better with time – make them a day ahead and continue to enjoy any leftovers the day after.
They'd be perfect for a Mother's Day afternoon tea, dressed up with some sugar flowers.

I call them cakelets because they're small and not baked in papers. A cake release spray like Wilton’s Easy Bake is your best friend here. If you're nervous about your cakes sticking, bake them in pretty cases instead. It’s your tea party after all!


RECIPE: Lemony Sour Cream Cakelets

Zingy, tangy and moist little cakes (cakelets), perfect for a special afternoon tea. Makes 10 cakelets.
An original recipe by Di Nolan

Ingredients
80g unsalted butter, softened
½ cup caster sugar
2 eggs
120g sour cream (I used light sour cream but full fat should be fine too)
½ cup plain flour, sifted
½ cup SR flour, sifted
zest of a large lemon (at least a tablespoons worth)
2 tblsp lemon juice
Icing
2 cups icing sugar, siifted
¼ tsp milk
2tblsp lemon juice
Yellow gel food colouring (optional)
Sugar flower decorations (optional)

Method
  1. Grease a 12 cup muffin tray (or line with cupcake liners if you’d prefer). Preheat oven to 160C.
  2. Put butter, caster sugar, eggs, sour cream and flours into mixing bowl and mix on low speed until it comes together. Increase speed to medium and mix for 3 minutes.
  3. Add lemon juice and zest and mix through again at medium speed for 30 seconds or until evenly mixed through.
  4. Divide the mixture between 10 pans.
  5. Bake for 15-20 minutes or until your kitchen smells lemony and a skewer comes out clean when tested. Mine came out with cracked tops – that’s ok. The icing will cover this.
  6. Allow to cool completely before turning out.
To ice
  1. Sift icing sugar into a bowl and add milk and half of the lemon juice.
  2. Mix to form a thick paste.
  3. Keep adding a little more juice at a time, mixing through every time until you achieve a thick, smooth icing. You don’t want it to run straight over the edge of the cakes.
  4. If colouring the icing, use a toothpick to pick up a tiny amount of colour and quickly dip into the icing. Mix thoroughly. I wanted just a hint of yellow in the icing but if you want it darker, add a touch more colour.
  5. Using a spoon, dollop a little icing on a cakelet and spread with a spatula.
  6. Top with a sugar flower if you’re using.
  7. Pop the kettle on grab your teapot – it’s time for a tea party!



Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

My blog is making me fat

Temptation lurks everywhere. It’s official. My blog is making me fat. It’s also keeping my house messy since I started prioritising writing and baking over vacuuming and putting away laundry. In fact it’s happening right now – I’ve slept in because I stayed up to watch the new Kennedy’s drama on ABC and then wanted to ‘quickly’ check in to see if there were any new messages or comments. Before I know it its really late and that coffee I had after lunch has kicked in, giving me caffeine-induced heart palpitations, delaying sleep even further. Mr Di-licious (bless him) allowed me to sleep in and delivered a latte to my bedside. There’s a bowl of porridge waiting for me on the kitchen bench, ready to be reheated while I turn on my laptop and think about my next post. I used to get up early and go to the gym before breakfast but lately I’ve just been too tired. You know you’ve been MIA when you get notified about a trainer leaving and you’ve absolutely no idea who they’re talk...
18 comments
Read more

Olive's Carrot Cupcakes {Recipe}

"Mummy, I'm hungry. Hungry for something sweet." Sound familiar?  If only it were "Mummy, I'm hungry for green vegetables!" Sometimes getting kids to eat something healthy is a battle.  The harder you try, the more they resist. We've been pretty lucky with Olive - she devours fruit.  And while she's adamant she'll never eat a tomato (too many Charlie and Lola bedtime stories), she will eat green beans, peas and corn (and sometimes raw broccoli!) without fuss.  The one veg she absolutely adores though are carrots. A carrot stick is a great snack for a hungry preschooler but when they're pining for something sweet, why not make them something healthy and sweet and bake some mini carrot cupcakes? These mini cupcakes are based on Stephanie Alexander's Simple Carrot Cake from The Cook's Companion . I like this recipe a lot because it uses olive oil which has lots of health benefits. If you have a food processor, you could ea...
13 comments
Read more

How to make sugar carrot cupcake decorations

The internet gods have not been kind to us this past week.  Apparently a static-y phone line can interfere with our ADSL connection, putting to bed any hopes I had to bring you this tutorial and Mr Di-licious completing an online test for his law course.  Sigh. At least I had my iPhone - I was still connected to the world so to speak, even if in a limited, small screen kind of way. But I digress. As promised, here is a 'tutorial' to help you make the cute as a button sugar carrots for the carrot cupcakes I made last week. They are embarrassingly easy to make.  Before you know it you'll have a carrot patch that's the envy of Don Burke (sorry, Aussie joke). Tutorial: Making sugar carrot decorations To make the sugar carrots, you will need: orange fondant (I used Americolor Orange to colour) green fondant (I used Americolor Avocado to colour) a skewer or pointy modelling tool to make a dent in end of carrot small, fine paintbrush water ...
14 comments
Read more