Thursday, March 11, 2010
Sour Cream Lemon Cake with Cream Cheese Frosting
Bad picture, great cake, if I do say so myself. Got the recipe from one of those famous, trusted women who has the magical "Martha" touch, along with an amazing heart for others. Thank you Mary!
Sour Cream Cake
1 (18.25 oz) package white cake mix (I KNOW!!!! Never would have guessed eating this cake...don't judge.)
2 large eggs
1 (8 oz.) container sour cream
1/2 cup water
1/2 cup vegetable oil
Beat all ingredients on low speed in an electric mixer, 30 seconds or until moistened. Beat at medium speed for 2 minutes. Pour batter into 2, well greased, 9 inch rounds. Bake at 350 degrees for 15-17 min or until toothpick comes out clean. Cool in pans for 10 min.
Wrap layers in plastic and freeze 2 hours or up to 1 month, if desired.
At this point, I made a batch of Ina Garten's Lemon Curd and used that as filling between layers.
Cream Cheese Frosting
(Makes about 5 cups)
1 (8 oz) package cream cheese, softened
1 cup butter, softened
1 (2 lb) package powdered sugar
2 tsp. vanilla
salt to taste
I'm sorry it took me so long to get you the recipe Katie P, great memories from that birthday party!