This moreish lemon and sour cream slab cake has a smooth, pudding-like texture and thick creamy icing layer, that would make it perfect for dessert, especially if you’re feeding a crowd.
Ingredients
- 540g vanilla cake mix
- 100g instant pudding mix
- 80g softened butter
- 3 eggs
- 1 cup (250ml) milk
- 600g sour cream
- zest and juice of 1 lemon
- 300ml thickened cream
- juice of 1/2 lemon, extra
- lemon zest, extra
Method
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Step 1Preheat oven to 180C. Grease a 22cm x 30cm deep baking dish and line with baking paper.
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Step 2In the bowl of a stand mixer, or using hand-held beaters, combine the contents of the cake sachet of the cake mix (reserving the icing sachet) and instant pudding mix. Add butter and beat until mixture resembles breadcrumbs. Whisk eggs into milk and add to the cake mix with 300g sour cream and the lemon zest and juice. Beat until smooth. Pour into prepared tin and bake for 35 mins until a skewer inserted into the centre comes out clean. Allow to cool completely.
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Step 3Clean out the bowl, then add the contents of the icing sachet, remaining 300g sour cream, thickened cream and extra lemon juice. Beat until thick, being careful not to overwhip in case it curdles. Spread over cooled cake then refrigerate to set. When ready to serve, sprinkle over extra lemon zest. Cut into 18 squares.
Recipe Notes
Different brands of cake mix are different sizes. In this recipe I used a large 540g vanilla cake mix in which the cake component was 420g and the icing component was 120g.
You can ice the cake in the tin or remove it from the tin onto a serving board and ice it there.
Recipe and photo by Greer Worsley.
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