Epiphany Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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
• 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

Recipe

• 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.