Lemon Sour Cream Cake

1 cup Tatua Sour Cream

2 cups all-purpose flour

1 cup room temperature butter

2 cups granulated sugar

2 tsp baking powder

1 tsp salt

1/2 cup canola oil

1/2 cup milk

1 tsp vanilla

3 large eggs

1 large lemon, zested

Lemon Glaze Topping:

1/4 cup butter, melted

2 Tbsp fresh lemon juice

2 cups icing sugar

Preheat the oven to 180°C. Grease your cake pan.
In a large mixing bowl, whisk together all the dry ingredients.
Beat the wet ingredients into the dry. Add eggs, one at a time, beating well after each addition. The batter will be thick and creamy.
Pour the batter into the prepared pan.
Place into the oven and bake for 30-40 minutes or until an inserted skewer comes out clean.
Remove from the oven and allow to cool for 10 minutes before turning out of the pan and allowing to cool completely on a wire rack.
Make the lemon glaze by stirring lemon juice, icing sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.
Allow to set then slice and serve with Tatua Dairy Whip Whipped Cream if desired.

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