Lemon cake

Preheat the oven to 180 ºC and butter two 20 cm cake tins or spray with non-stick spray. Dust the tins with cornflour, shaking out the excess. Sift the flour, baking powder and salt together. Cream the butter and sugar until light and creamy. Add the eggs one by one, beating well after each addition. Beat in the lemon juice and rind. Fold in the dry ingredients. Stir in the sour cream and turn the batter into the prepared tins, spreading evenly. Bake for about 60 minutes until done or a testing skewer comes out clean when inserted into the centre of the cakes. Leave the cakes to cool in the tins for a few minutes before carefully loosening the sides with a knife and turning them out onto wire racks. Allow to cool completely before icing with a runny icing made with icing sugar, lemon rind and lemon juice.
Makes 2 medium-sized cakes.