Moist Lime Sour Cream Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup salted butter, room temperature3/4 cup sugar3 large eggs1 cup sour cream (full fat or light, NOT fat free)1/4 cup wildflower honeyzest of 1 lime1 tsp vanilla1 tbsp Grand Marnier (optional)1 cup flour1 cup spelt flour2 tbsp fine cornmeal2 tsp baking powder1/2 tsp baking soda1/4 tsp Kosher salt
Preheat the oven to 350°F and grease a 9" springform pan.
Beat the butter and sugar together for 3 minutes, until very pale and fluffy.
Beat in the eggs, one at a time, beating 1 minute after the last egg is added.
Beat in the sour cream, honey, lime zest, vanilla and Grand Marnier.
Add the flours, cornmeal, baking powder, baking soda and salt; beat to incorporate thoroughly.
Spread in the prepared pan and rap on the counter to evenly disperse air.
Bake for 35 to 40 minutes, until it tests done.
Cool in the pan for 10-15 minutes, then remove the sides and bottom of the pan and let the cake cool completely on a wire rack.
Serving Size: Makes one 9" cake, 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Beat the butter and sugar together for 3 minutes, until very pale and fluffy.
Beat in the eggs, one at a time, beating 1 minute after the last egg is added.
Beat in the sour cream, honey, lime zest, vanilla and Grand Marnier.
Add the flours, cornmeal, baking powder, baking soda and salt; beat to incorporate thoroughly.
Spread in the prepared pan and rap on the counter to evenly disperse air.
Bake for 35 to 40 minutes, until it tests done.
Cool in the pan for 10-15 minutes, then remove the sides and bottom of the pan and let the cake cool completely on a wire rack.
Serving Size: Makes one 9" cake, 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 310.7
- Total Fat: 17.1 g
- Cholesterol: 85.8 mg
- Sodium: 134.2 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 1.5 g
- Protein: 5.1 g
Member Reviews