Gluten free citrus sour cream cake

I have been thinking a reasonable amount about a comment made by Nicole Hunn from Gluten Free on a Shoestring in a post she made about the 10 Secrets to Great Gluten Free Baking. One of these was that you should throw out all your old recipes because they are just not going to work. That is simply not true. There are some that are never going to work, or are going to taste a bit weird, but there are some tried and tested recipes in every family which will work just fine. The Jaffa fudge cake is one and the lemon sour cream is another. It looks like this:

And it is delicious.

The original  recipe comes from the Edmonds Cookbook. You can use lemon, orange or if you really fancied, lime. Whatever citrus you have to hand. I have tried them all, they are fine. It is another fail-safe recipe, and best of all actually tastes better without icing. So here goes:

125g butter, softened
2 t grated citrus rind (or the whole fruit if it will be more than 2t, flavour never killed anyone)
1 c sugar
3 eggs
1 c gluten free flour or baking mix
1 t baking powder
1/2 c sour cream

Preheat oven to 160deg cel. Beat butter, rind and sugar together, until light and then add eggs. Add baking powder to flour and add alternatively with sour cream to the butter mixture. I find that putting in 1/3c flour at a time works very well. Once all combined and smooth, transfer to greased cake tin and bake for 45 minutes, or until it springs back when lightly touched. Leave to cool in tin before turning out.

The Edmonds suggests a dusting of icing sugar, but don’t feel you have to. It is perfect the way it is.


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