Lemon Butter Cake

This is a good way to use up leftover lemon butter or lemon spread - based on a recipe for a foundation buttercake from Super Food Ideas magazine.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 185  g butter, softened
• 3⁄4 cup caster sugar
• 1  teaspoon vanilla
• 2  big eggs or 3  small eggs
• 1 3⁄4 cups self raising flour
• 100  ml sour cream
• 1  tablespoon boiling water
• 3⁄4 cup  lemon butter

Directions

1. Grease pan -18cm square Preheat oven to 180 Using electric mixer - cream butter, sugar and vanilla together.
2. Add eggs ,1 at a time,beat well after each addition.
3. Sift flour over butter mixture - stir gently to combine.
4. Stir in milk , fold in boiling water.
5. Soon batter into prepared pan.
6. Dollop tablespoons of lemon butter over batter.
7. Use a knife or chopstick to swirl and to combine {like for a marble cake}.
8. Bake 30 - 40 minutes - cool in tin.