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1
Pre-heat oven to 170u00b0c Fan. Line two trays (12 holes each) with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times.
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2
Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition.
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3
Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon.
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4
I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full.
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5
Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes.
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6
Bake on the oven- shelf just above centre.
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7
Bake one tray at a time, unless your oven is big enough to take two trays side by side.
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8
Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely.
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9
Ice to your preference.
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10
Will keep for 2-3days I an airtight container.
