Ingredients:
125g Butter, softened
1 cup coconut sugar
Zest from 1 lemon
2 tbs fresh squeezed lemon juice
3 eggs
1 cup whole wheat flour
1/3 cup wholemeal self raising flour
100g good quality organic sour cream
Icing sugar for dusting - optional but a nice touch
Preheat your oven to 180 degrees celcius. Sift your 2 flours together and set aside. Grease and line a 20cm springform cake tin.
Cream your butter and sugar together with electric beaters (or by hand if you're feeling energetic) until they are light and fluffy. Add your lemon zest, then your eggs one at a time, making sure that the previous egg is fully mixed in before adding the next one. Stir in your lemon juice then carefully fold in the flour and sour cream alternatively into the mixture. Mix until combined. Pour mixture into the cake tin and bake for 40 minutes. Once time is up, check cake is fully cooked by stabbing it with a skewer - if it comes out clean it, the cake is done. If not, cook for another 5 minutes and test again. Allow cake to cool out of the oven for 15 minutes before removing it from the cake tin then dust with icing sugar if you are using it. Serve:)