Lemon Sour Cream Cake (Margaret Dowe)

Ingredients:
125 g butter
1 tpsn vanilla
1 cup castor sugar
3 eggs
3/4 cup plain flour
1/2 cup SR Flour
1/3 cup sour cream
Optional: small amount of grated lemon zest.

Method:Cream butter, sugar and vanilla. Add eggs one at a time. Sift flour and fold into mixture with sour cream.
Bake at 150°C for approx 60mins.

Icing
Ingredients:
60 g butter
1 tpsn lemon rind
1 cup icing sugar
lemon juice to mix.

Margaret makes this in a ring tin as it cooks evenly.

Gluten Free Flour Mix - this needs to be sifted a few times to ensure it blends consistenly
1 cup white rice flour
1 cup potato flour
.5 cup soya flour
Xantham gum

If you use the Gluten Free Flour Mix instead of plain flour and SR flour you will need to add baking powder so it will rise - 1 teaspoon to 1 cup of flour. (ie half teaspoon for the SR flour component)