Ingredients
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2 eggs
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1 cup sugar
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1 cup sour cream
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1 teaspoon vanilla extract
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1 1/2 cups flour (add more as or if needed)
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 cups of sifted icing sugar
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2 tablespoons butter, room temp
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lemon juice, enough to moisten into a spreading paste
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1/2 teaspoon lemon extract
Instructions
- Beat the eggs and sugar until light and fluffy.
- Add the sour cream and beat, then extracts.
- Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
- Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep.
- You can also line it with buttered-paper if you like.
- Make sure you add the token.
- Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
- Don't open the door, be patient.
- Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
- Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
- Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.