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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 14 |
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A few years ago, this cake became our traditional Easter dinner dessert. It's so much fun to decorate...and so delicious to eat! Gena Aschleman, West Columbia, South Carolina Ingredients:
1-1/4 cups butter, softened |
1-1/2 cups sugar |
4 eggs |
2 cups (16 ounces) sour cream |
1/4 cup milk |
2 tablespoons lemon juice |
1 to 2 tablespoons grated lemon peel |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup poppy seeds |
frosting: |
2 packages (8 ounces each) cream cheese, softened |
1 cup butter, softened |
8 cups confectioners' sugar |
2 to 3 tablespoons milk |
green food coloring |
1/2 cup jelly beans |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, milk, lemon juice, peel and vanilla; add to creamed mixture. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and beat just until combined. Stir in poppy seeds (batter will be thick).
2. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For frosting, in a bowl, beat cream cheese and butter until light and fluffy. Gradually beat in sugar. Beat in enough milk to achieve spreading consistency. Place 1 cup of frosting in a small bowl and tint pale green; set aside.
4. To assemble, place one cake layer on a serving plate; frost top with white frosting. Repeat. Top with remaining cake layer. Frost top and sides of cake with remaining frosting.
5. Cut a small hole in the corner of a pastry or plastic bag; insert round tip No. 3. Fill bag with green frosting. Write Happy Easter on top of cake. With multi-opening or grass tip No. 233, pipe green frosting on top of cake to resemble a bird's nest. Pipe green frosting around top edge of cake. Place jelly beans in nest. Store in the refrigerator. Yield: 14-16 servings.
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