Note that you definitely do need either a springform pan or another pan with equally tall sides to make this cake - the amount of batter will not fit in a standard 9-inch cake pan.
Citrus-Sour Cream Cake (adapted from Cake Keeper Cakes, via Buttercream Barbie)
Makes one 9-inch round cake
1 cup light sour cream
1 tsp vanilla
1-3/4 cups flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 T butter, softened
1-1/4 cups sugar
2 tsp citrus zest (I used a combination of lemon and orange)
1/4 cup citrus juice (I used a combination of lemon and orange)
Lightly sweetened whipped cream, to serve.
1. Preheat the oven to 325 degrees and spray a 9-inch springform pan (with tall sides) with oil.
2. In a small bowl, whisk together the sour cream, eggs, and vanilla.
3. In another small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
4. In a large bowl, combine the butter, sugar, and citrus zest. Cream together until fluffy. Add the flour and sour cream mixtures in alternating additions, beating well between each addition.
5. Drizzle in the citrus juice, and use a rubber spatula to gently fold the juice into the batter.
6. Pour the batter into the prepared pan and bake 45-60 minutes, until a toothpick comes out with just a few crumbs attached.
7. Serve warm or room temperature, topped with whipped cream.
Dessert perfection topped with a little (okay, a lot!) whipped cream.
Here's a shot of our meal from Instagram - I've become obsessed! Love the color of those potatoes! You can follow me here if you like.