Recipe by Trini_Deb_UK
READY IN: 1hr 5mins
YIELD: 24 24




  • Pre-heat oven to 170°c 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.
  • Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition.
  • 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.
  • I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full.
  • Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes.
  • Bake on the oven- shelf just above centre.
  • Bake one tray at a time, unless your oven is big enough to take two trays side by side.
  • 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.
  • Ice to your preference.
  • Will keep for 2-3days I an airtight container.