Step 1

Preheat oven to 190°C (170°C fan-forced). Grease and line a 13 x 22cm loaf tin.

Step 2

Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Add lemon rind and juice and beat well. Fold through sour cream, flour and baking powder.

Step 3

Tip batter into prepared tin and distribute evenly. Bake for 45-50 minutes until a skewer inserted into the centre comes out clean.

Step 4

Combine icing sugar and lemon juice in a bowl. Drizzle over cooled cake.