Lemon-sourcream cake with wild berries


Finally porch-weather: Afternoon coffee with a delightful summer cake.

Berry Lemon-SourCream Cake

150g soft butter
180g sugar
zest of one lemon
4 eggs
juice of one lemon
200g cake flour
8g baking soda
8g vanilla sugar
3g salt
150g sour cream
200g mixed berries

Mix the butter and the sugar, whip until white and fluffy. Add the lemon zest, then the eggs, one at a time. Add the lemon juice. Sift the dry ingredients together and fold it into the batter, alternating with the sour cream. At last, fold in the berries.

Bake in preheated oven at 355 ºF. Drizzle with lemon icing.

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