Epiphany Cake

Name: Epiphany Cake
Ingredients: 2 eggs; 1 cup sugar; 1 cup sour cream; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; 1 1/2 cups flour (add more as or if needed); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; For Icing; 2 cups of sifted icing sugar; 2 tablespoons butter, room temp; lemon juice, enough to moisten into a spreading paste; crushed nuts or candy sprinkles, to decorate

14 ingredients

11 steps

Ingredients

2 eggs
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups flour (add more as or if needed)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For Icing
2 cups of sifted icing sugar
2 tablespoons butter, room temp
lemon juice, enough to moisten into a spreading paste
crushed nuts or candy sprinkles, to decorate

Directions

1

Beat the eggs and sugar until light and fluffy.
2

Add the sour cream and beat, then extracts.
3

Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
4

Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep.
5

You can also line it with buttered-paper if you like.
6

Make sure you add the token.
7

Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
8

Don't open the door, be patient.
9

Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
10

Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
11

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.