This is a sensational cake for spring, summer, fall, and winter. It is a no-fail recipe that doesn’t even require a mixer! Since the cake is so versatile, you can top it with various things throughout the year – for summer, we made a raspberry glaze….yum.
3 cups all-purpose flour, sifted (or 3 1/4 cups cake flour) $0.15
2 teaspoons baking powder $0.14
1/2 teaspoon baking soda $0.04
1/2 teaspoon fine salt $free(ish)
3/4 cup sour cream $1.19
Finely grated zest from 1 lemon $0.30
1/4 cup lemon juice $included above
2 tablespoons pure vanilla extract $0.48
4 large eggs $0.48
2 1/4 cups sugar $1.00
3/4 cup vegetable oil $1.20
Total Cost= $4.98
Special equipment: 10-cup bundt pan
Preheat oven to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.
Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
Whisk the eggs and sugar together in a large bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
Bake the cake until it pulls away from the sides of the pan and a skewer/fork/toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. Top with seasonally appropriate goodness, and ENJOY!