I decided the other day that the time had come for some really good pound cake. The kind that needs no icing and is yet comforting and reassuring. A no frills kind of cake that you can make in 15 minutes and be done with. A cake that is easily sliced and packed up for a picnic (which I had on Friday). This is really good 4 in the afternoon cake.

I found this recipe in Bourke Street Bakery (read about the croissant success here). They make it with raspberries and pears but I was after something much simpler. I was tempted to make a completely plain cake but I had a lemon skulking about so I decided on lemon cake.

Sour Cream Lemon Pound Cake
Adapted from Bourke Street Bakery
250g unsalted butter, soft
335g golden caster sugar
4 eggs
200g sour cream
300g plain flour
1 and a 1/2 tsp baking powder
zest and juice of one lemon

Grease and line a springform cake tin. Preheat the oven to 200C.
Cream together the butter, sugar and lemon zest until fluffy and light.

Add in the eggs, one at a time followed by the sour cream and lemon juice.

Fold in the flour and baking powder in two batches.

Spoon the mixture into the tin and spread evenly.

Bake for about 45 minutes then reduce the oven to 180C and continue baking until a skewer inserted comes out clean – about 15 more minutes. Cover with foil if it begins to darken too much.
Remove from the oven and allow to cool in it’s tin before turning out onto a wire rack. Store in an airtight container for up to 3 days.