Moist and Rich Lemon Sour Cream Cake

Let's just say: This cake is an excellent mixture between creamy and fruity. 

If you have been following the recipe posts on my blog (I know you have! right??!!) you have probably noticed that I don't care much about low-fat products. I've never enjoyed them and I rarely use them. Instead, I think that a healthy amount of fat in your food makes the meals even more delicious. So if it says in the recipe 'sour cream' definitely use real sour cream, if it says 'whipping cream 40%' use real whipping cream 40%, if it says 'butter' use real butter. Have you ever tried to make one dessert with low-fat buttermilk (1% fat) and another with usual heavy cream (50% - 60% fat) and then compared the taste of both with each other? Then you know, obviously, that you cannot make a nice dessert or a sweet cake without using fat. Impossible.

That's why this mouth-watering cake contains full-fat sour cream in the frosting and a looot of fresh vegetable oil in the cake layers. 
Bake it. 
Frost it. 
Decorate it. 
Enjoy a piece. 
And then another. 
Never worry about calories. 
If you have a really healthy lifestyle with a lot of exercising, you can enjoy as much baked stuff as you desire without falling sick or becoming overweight.
So here comes the recipe . . .

Lemon Sour Cream Cake

cake layers
3 eggs
zest of 2 large lemons 
16 Tabsp sugar
16 Tabsp vegetable oil
5 Tabsp cold water
16 Tabsp white flour
15gm baking powder
1 tsp salt

Preheat the oven to 175C. Line the bottom of two regular round baking pans with baking paper. Beat the eggs, sugar and lemon zest using a hand mixer on high speed until very light and foamy. Add oil and water, beat in quickly. Sift together flour, baking powder and salt and sieve it over the wet mixture. Beat in quickly just until incorporated. Fill in the two lined baking pans and bake for about 20 - 30 minutes until nicely golden. Remove from the pans and let cool completely.

lemon glaze
juice of 1 lemon, freshly squeezed
1 tsp sugar

Whisk together lemon juice and sugar until the sugar is completely dissolved. Brush the top of each cooled cake layer with the sweetened lemon juice. Let soak for a few minutes.

1000gm full-fat sour cream / crème fraîche
250gm white sugar
1 Tabsp corn starch
grated chocolate (optional)

Combine sour cream, sugar and corn starch in a large bowl and beat using a hand mixer on high speed until the mixture becomes very creamy and fluffy for about 2 - 3 minutes. Frost the two cake layers. (Sprinkle some grated chocolate on top, if desired.) Let cool and soak completely for a few hours or overnight. Enjoy :)