This recipe has a story, so for those who just want the ingredients, scroll straight down.
Last year, back in the days of gluten, I came across a lemon sour cream cake recipe which changed my life. Well, perhaps an exaggeration. However, it was one of the best cake recipes I’ve ever tasted. I came across it because my best friend was getting married and she had asked me to do the cake. Her husband-to-be had requested a lemon cake. “Lemon cake?!”, I scoffed. Lemon cake, everyone knew, was rubbish. But then I found this recipe and fell in love.
After I was diagnosed with coeliac disease, I had a bit of a strop and a grump about it, rather than doing what I should have done and IMMEDIATELY tested out this recipe as a gluten-free cake.
Luckily for you, I have mellowed, and I am paying this recipe forward as a way of making peace with the world. Seriously. It’s good.
I had decided I wanted to make cupcakes out of the recipe, which is traditionally for a layer cake, and my mind immediately went from lemon to lime to tequila (as it does). However, since we don’t have any tequila in the house, my dreams of margarita cupcakes were dashed and I settled for lemon and lime – a very respectable combination if I do say so. Feel free to chuck some tequila in the icing and let me know how it turns out though! Double points for anyone who incorporates tequila and a touch of salt!
At this point I would like to a) apologise unreservedly for ever doubting Josh and the wisdom of his lemon wedding cake wish and b) tell you that you WILL NOT believe these are gluten-free. And no one will ever guess if you don’t tell them. Go on, make these cupcakes. Make them and weep tears of joy.
Lemon-lime sour cream cake of awesome!
Ingredients (makes approx. 20 cupcakes or one layer cake)
- 2 cups sugar
- 250g softened butter
- 6 eggs
- 2 cups gluten-free flour mix (I used the Dove’s Farm plain white flour mix)
- 2 tsp baking powder (check it’s gluten-free!)
- 3/4 cup sour cream (edit: for those who are lactose intolerant, you can use Lactofree cream and add a few tbsp lemon juice – google “make sour cream”)
- 2 tbsp lemon zest
Preheat oven to 170C (Note on this – you may want a slightly higher temperature)
Beat sugar and butter until fluffy. I hate this step, because I don’t have a stand mixer, and I am far too impatient to let the butter get to room temperature. Hence, callouses on my palms. Nice. Don’t do this, gentle readers.
Beat eggs in, one at a time.
Sieve the flour mix and baking powder together. Add to the egg mixture, alternating with the sour cream. Add lemon zest.
Bake for 25 minutes or until golden brown.
For the icing:
Mix 125g butter, 2-3 cups icing sugar, 1/4 cup milk (use whole milk!) and zest of 2 limes together, preferably in a processor of some sort. I used my trusty vitamix, then did a bit of working by hand. You may want to adjust the amount of icing sugar used, especially if you plan on piping the frosting.