Lemon Curd Cake

250g butter softened
2 cups sugar
6 eggs
2 cups flour, sifted
2 teaspoons baking powder
1 cup sour cream
4 teaspoons lemon rind
Whipped Cream & Icing Sugar to serve.

Line and grease a 25cm spring form tin.
Cream butter and sugar together.
Add eggs one at a time to the creamed butter and sugar.
Fold in flour, baking powder and sour cream.
Add lemon rind.
Pour batter into the tin and smooth the top.
Bake 160 C for 60 minutes or until skewer comes out clean.
Leave in the tin for 10-15 minutes before removing.
Turn out onto a cooling rack.
When completely cool, cut in half and spread with Lemon Curd and whipped cream. Dust with icing sugar to serve.

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