Are you as ready for spring as I am? It seems we’ve had one thing after another lately, some stressful, some wonderful. I think that is the struggle of raising a family. Staying calm through the rainstorms (like finding your bathroom floor is rotting when all you wanted to do was change the vanity!) and remembering to relax and relish in the rainbows and sunshine. I like to remember how wonderful rain can feel though. Maybe that’s just because I’m from Washington, but still, the rain can be a fantastic experience. Every time we have a challenge I am reminded how much I love getting to face them with my husband and best friend.
This is a very happy cake for me. I first made it when I worked at the Pomeroy Farm Tea Room in high school. It always reminds me of spring and tea parties. We always served it with lemon curd at the tea shop, but now I always use French Lemon Cream.
So if life is giving you a bunch of stormclouds and lemons right now, go make your own sunshine. 🙂
SUNSHINE LEMON CAKE
2 3/4 cup flour
1/4 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1 T orange juice
2 tsp lemon extract
1 tsp vanilla extract
zest of a lemon (finely grated)
Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
Cream together the butter and sugar in a large bowl. Add the eggs one at a time, mixing after each addition.
Add sour cream, orange juice, extracts, and zest. Mix well.
Add the flour mixture and beat until well combined.
Pour in greased 9 by 13 pan and bake at 325 degrees for 35 minutes or until cake pulls away from the sides of the pan.
Or bake in mini bundt pans, 2 (9 inch) rounds, cupcakes, whatever your fancy. Just reduce baking time accordingly.
Dust with powdered sugar, and top with a lemon cream rosette and serve with fresh strawberries or raspberries.
Sunshine Lemon Cake
Ingredients
- 2 3/4 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1 T orange juice
- 2 tsp lemon extract
- 1 tsp vanilla extract
- zest of a lemon (finely grated)
Instructions
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Cream together the butter and sugar in a large bowl. Add the eggs one at a time, mixing after each addition.
- Add sour cream, orange juice, extracts, and zest. Mix well.
- Add the flour mixture and beat until well combined.
- Pour in greased 9 by 13 pan and bake at 325 degrees for 35 minutes or until cake pulls away from the sides of the pan.
- Or bake in mini bundt pans, 2 (9 inch) rounds, cupcakes, whatever your fancy. Just reduce baking time accordingly.
- Dust with powdered sugar, and top with a lemon cream rosette and serve with fresh strawberries or raspberries.
