zest and juice of 2 lemons
250 g butter
1 1/2 c castor sugar
6 eggs
1/4 self raising flour
2 c plain flour
3/4 c sour cream

Cream butter, sugar and zest. Beat in eggs one at a time. Stir in sifted dry ingreds alternatively with sour cream and lemon juice.
Pour into greased 23cm round cake tin. Bake at 150C for 1 1/4 hours (a little less if it's a ring tin).
To serve dust with icing sugar. Serve with cream and/or yoghurt.
Recipe from cousin Suzanne many years ago.
Mama Chan also made a gluten free version for Frances and it tasted wonderfully moist and tangy.