baked in individual cupcake moulds, and turned upside down

If you do not have any sour cream, try substituting creme fraiche or even buttermilk, or put 1teaspoon white wine vinegar into a cup and top with 250ml milk.  Allow this to stand and curdle, then use in place of the sour cream.

• Cream 250g unsalted butter and 1 1/2 cups of granulated sugar, until pale golden and fluffy.
• Beat in 6 large free range eggs, one by one
• followed by the finely grated zest of 2 organic, unwaxed lemons.
• If you have a good quality lemon oil or essence you can add 1 teaspoon, if you only have the synthetic stuff, it is better to leave it out.
• Beat in 1 cup (250ml) of sour cream or creme fraiche.
• Sift 2 cups of plain (cake) flour with 2 teaspoons of baking powder and fold into the mix.

Pour the mix into buttered and floured tins.  This should do twelve giant cupcake moulds, or 1 large ring.

Bake @ 160*C for 20- 25  minutes, or a little longer for a ring.

Make sure a skewer inserted comes out clean.

Allow to cool, then unmould.  Leave upside down and when cool spoon over an icing mix made from the freshly squeezed juice of your lemons mixed with enough icing sugar to make a viscous but pourable frosting.

Top with a dusting of icing sugar for extra bling, and a chubbily blushing raspberry if you are lucky enough to find them.

Tags: baking, cupcakes, lemon

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