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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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.
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