Smooth the tops with a spatula, and bake as follows: the 9-inch pan for 45 minutes, the 6-inch pan for 35 to 40 minutes and the 3-inch pan for 30 minutes, or until a toothpick comes out clean in each cake. Proportionately divide the batter between the 3 cake pans. Finish mixing by hand to be sure the batter is well mixed. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Sift together the flour, cornstarch, salt, and baking soda. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan.
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