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Flower Garden Cake Recipe

Ingredients

How to make it

  • Preheat oven to 350°F.
  • Grease a 9-inch springform pan and set aside.
  • Sift together the flour, baking powder and salt in a small mixing bowl.
  • With an electric mixer on low speed, cream the butter and sugar together in a large mixing bowl until light and fluffy.
  • Beat in the eggs and sour cream, the beat in the dry ingredients, 1/2 cup at a time.
  • Beat well after each addition.
  • Beat in the lemon juice and zest.
  • Add the vanilla extract and blend well.
  • Pour the batter into the prepared springform pan and bake until a cake tester inserted in the center comes out clean (about 50 minutes to one hour).
  • Let cake cool in the pan on a wire rack.
  • Release and remove the sides of the pan.
  • With a spatula or knife, separate the bottom of the cake from the bottom of the pan.
  • Invert the cake onto a wire rack.
  • Turn cake over again, so that it is right side up, onto a serving plate or cake stand lined with a paper doily.
  • Toss the edible flowers and petals with the 1/2 cup sugar in a small bowl and sprinkle over the top of the cake.
  • Omit sugar if you are using candied or frosted fruit to top the cake

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    " It was excellent "
    herby ate it and said...
    wow, 5 for unique, I can see it now!
    Was this review helpful? Yes Flag

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