French Butter Cake
September 29, 2016
- Prep: 15 mins
- Cook: 45 mins
- Yields: 12 servings
1Preheat oven to 350˚F. Oil and flour a 12 cup Bundt pan or 8 mini-Bundt pans. Hint: Non-stick vegetable spray with flour or vanilla wafer crumbs work well.
2Combine sugar, butter and vanilla then blend in eggs and sour cream; Mix well.
3Add Sopaipilla gradually while mixing until batter is smooth.
4Pour into prepared pan; for mini-Bundt pans, pour about 2/3 cup batter into each pan.
5Bake about 40 to 45 minutes (20 to 23 minutes for mini-Bundt cakes) or until toothpick inserted into center comes out clean; remove from oven.
6Remove cake(s) from pan immediately by carefully inverting onto wire rack. Cool completely; cooled cake can be dusted lightly with powdered sugar, glazed with Lemon Glaze and garnished with lemon zests or decorated with fresh fruit.
7For lemon glaze; beat powered sugar, milk and vanilla until smooth.
8Add lemon juice and just enough food coloring for a light yellow color; blend until uniform in color.
9Evenly drizzle lemon glaze on cake.