225g unsalted butter
280g caster sugar
70g Sugar and Crumbs Lemon Drizzle icing sugar
4 large eggs
320g plain flour
8 sherbert lemon sweets whizzed up to dust
2 teaspoons baking powder
1/2 teaspoon salt
230ml sour cream
(You could use natural or lemon flavoured yoghurt instead of sour cream).
Preheat your oven to 170 degrees.
Cream the sugar and butter.
Add the eggs one at a time.
Add one third of the dry ingredients, then half the sour cream, continue this sequence using the last third of the flour at the end. Add the whizzed up sherbert lemons with the last amount of flour.
Bake for 60 minutes until the cake bounces back or no mix comes off on a skewer.
Leave to cool.
Oh wow… pop fizz lick smacking lemon sherbert!
To decorate I made some water icing with the S&C Lemon Drizzle icing sugar With a tiny spec of yellow gel colouring, sprinkled with more sherbert lemon dust, this time I whizzed up four sherbert lemons and added some sparkly edible glitter to give it an extra sparkle.
I don’t mind sharing the cake love but please if you use any of my recipes make sure you credit me if you post about them on social media. Lots of hard work goes into putting recipes together. Happy baking!