This buttery sour cream snack cake is filled with delightful pockets of lemon curd and blueberry jam!
Ingredients
- 3/4 cup (150g) granulated sugar
- finely grated zest of one lemon
- 2 large free range eggs
- 1 cup (220g) sour cream
- 1/2 cup (115g) butter, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp freshly grated nutmeg
- 1 1/2 cups (210g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 5 tsp blueberry jam
- 5 tsp lemon curd
- 1 TBS icing sugar to sift over top
Instructions
- Preheat the oven to 350*F.180*C. gas mark 4. Butter an 8-inch square baking pan and line with baking paper, leaving a bit of an overhang to lift the cake out when done.
- Rub the sugar and lemon zest together in a medium bowl until very fragrant. Whisk this mixture together with the eggs until pale and foamy. Whisk in the sour cream, melted butter, vanilla, nutmeg and salt. Whisk together until smooth and completely blended.
- Sift together the flour, soda and baking powder. Whisk into the batter until thoroughly combined. It will be a thick batter. Scrape into the prepared baking pan. Tap the pan gently on the counter top to release any air bubbles.
- Dollop the blueberry jam and lemon curd alternately on top of the cake leaving space between each dollop. Using a toothpick or a wooden skewer swirl both into the batter.
- Bake on the center rack in the preheated oven and bake for 35 to 45 minutes until well risen and golden brown around the edges. Remove from the oven and set on a wire rack to cool for about 15 minutes, before lifting out of the pan to cool completely.
- Dust with icing sugar and cut into squares to serve.
- This cake will keep tightly covered for up to three days.