1 cup flour
¼ tsp salt
tsp baking powder
2/3 cup sugar
5 tbsp unsalted butter, melted and cooled to room temperature (but not solid) 1 egg 2 tbsp sour cream or plain yogurt 1 tsp vanilla extract tsp lemon juice or vinegar
Preheat oven to 350. Grease a 5″x9″ loaf pan and set aside. In a large bowl, whisk together flour, salt and baking powder until combined. Set aside.
In a medium bowl, stir together sugar and melted butter until crumbly (a few white streaks of fat should remain). Stir in egg, sour cream or yogurt, vanilla extract and lemon juice or vinegar. Stir in dry ingredients until just combined. Pour batter into prepared pan and bake for about 40 minutes, until a toothpick inserted in the center comes out clean with no crumbs attached. Let cake cool completely before slicing it up to serve with some jam or jelly of your choice!
1 cup cream cheese, softened to room temperature 1/3-cup powdered sugar 1 tbsp sour cream or plain yogurt tsp vanilla extract ¼ tsp lemon juice or vinegar 1 tsp mint extract Decoration: Sprinkles of your choice!
Preparation time: 10 minutes
Cooking time: 40-45 minutes
Cooling time: 1 hour
Serves: 12 servings
Tip: If you want to make a larger cake, double the recipe and bake it in a 9″x13″ pan. You can also frost this with a chocolate buttercream. The cake itself is not overly sweet on its own, making it a good option for children’s birthday parties.
If you are baking the cake at high altitude, keep in mind that your cooking time will vary so check often! Check out this quick guide on how to adjust high altitude baking times. If you’re curious about what your elevation is, use this formula to figure it out: Elevation = (9/5) * (your elevation in meters).
As a side note, if you’re baking at high altitude, you may want to lower or omit the sugar from the cake batter. [Article end]
The ingredients for this cake are simple and can be easily substituted without worrying about ruining your recipe. In fact, there is no reason why you cannot omit or substitute any of the ingredients! For example, you can replace sour cream with yogurt if that’s what you have in your fridge. You can also leave out one of the eggs and use only two eggs to maintain a fluffy texture.