photo by Color Guard Mom
- Ready In:
- 2 eggs
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon lemon extract
- 1 1⁄2 cups flour (add more as or if needed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups of sifted icing sugar
- 2 tablespoons butter, room temp
- lemon juice, enough to moisten into a spreading paste
- crushed nuts or candy sprinkles, to decorate
- Beat the eggs and sugar until light and fluffy.
- Add the sour cream and beat, then extracts.
- Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
- Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep.
- You can also line it with buttered-paper if you like.
- Make sure you add the token.
- Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
- Don't open the door, be patient.
- Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
- Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
- Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.
Questions & Replies
Got a question? Share it with the community!
Okay, I have no prior experience on what an Epiphany Cake is supposed to taste like. I didn't have a 3 inch high cake pan to make this in, so I used a bundt pan instead. The cake is more dense than a normal cake, my hubby said it is more like a bread than a cake. It hasn't stopped him from eating it - he's already had two pieces. Maybe a little less flour would help with that, or like you said, add more milk. Thanks for posting Annacia! This was a great recipe to try out and super easy - especially compared to other Epiphany cakes.