VANILLA SOUR CREAM CAKE RECIPE RECIPES

Steps:

• Grease and flour a tube pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the flour and baking powder to combine, set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• Add the vanilla and lemon to the mixing bowl. While mixing at medium speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix until incorporated.
• Bake at 325 degrees for 60-70 minutes -Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
• This makes approximately 8-8.5 cups of batter.
• Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
• Combine sugar with 1 Tablespoon of milk. Add additional milk if needed for desired thickness.
• Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).
• **If glaze is too thick, add a bit more milk. If it is too thin, add a bit more powdered sugar.

Steps:

• Prepare the Cake: Preheat oven to 350°F. Lightly coat a jelly-roll pan with cooking spray. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• Beat granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture, one-third at a time, to butter mixture alternately with cream soda, beginning and ending with flour mixture. Beat on low speed just until smooth after each addition. Using a spatula, fold in pastel sprinkles. Spread batter in prepared pan. Gently tap pan on countertop to release any bubbles.
• Bake in preheated oven until a wooden pick or cake tester inserted in center of cake comes out clean, 20 to 25 minutes. Cool completely on a wire rack, about 1 hour.
• Prepare the Strawberry-Sour Cream Buttercream: Remove and discard the packet of desiccant from strawberries. (The desiccant keeps freeze-dried fruit from getting damp.) Process berries in a food processor until crushed to a fine powder, about 1 minute. Beat powdered sugar and butter in a large bowl with an electric mixer on medium speed until well blended. Add crushed strawberries, and beat until fluffy, about 4 minutes. Add sour cream, 1 tablespoon at a time, and beat until just combined after each addition. Beat on medium-high speed until creamy and spreadable, about 3 minutes. (If necessary, beat in up to 2 tablespoons of milk, 1 tablespoon at a time, until spreadable.) Spread buttercream over cake. Garnish with sprinkles. Serve immediately, or cover and refrigerate up to 3 days.