Olive oil and sour cream tea cake

This Olive Oil and Sour Cream Tea Cake is a delightful fusion of zesty lemons, rich white chocolate, and the luxurious texture of sour cream. It's perfect for a cozy afternoon tea or a special treat for guests. The addition of dried cranberries and pistachio nuts gives it a festive touch, making it a balanced blend of flavor and texture.

Ingredients:

Instructions:

Tips:

- Ensure your eggs and sour cream are at room temperature before you start mixing. This helps the ingredients combine more smoothly.

- Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice may compromise the taste.

- Gently fold in the dried cranberries and pistachio nuts to avoid overmixing the batter, which can make the cake dense.

- If you don't have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.

- To achieve a perfect bake, keep an eye on the cake as it nears the end of its baking time. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.

- Let the cake cool completely before slicing to ensure clean cuts and to maintain its structure.

Once baked to perfection, this Olive Oil and Sour Cream Tea Cake is a vibrant, flavorful option for any occasion. The moist crumb from the sour cream, combined with the tang of lemon and the sweetness of white chocolate, will leave you and your guests reaching for another slice. Enjoy this cake warm or at room temperature, and feel free to share the joy with those around you.