SERVES 40 -50
2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
1 2/3 cups water
1 c lemon juice
1/4 cup vegetable oil
2 teaspoons real vanilla
1 teaspoon lemon extract (Watkins brand was outstanding!)
2 cups sour cream
6 whole eggs
1 tbls lemon zest
- Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
- Add the remaining ingredients and beat on medium speed for 2 minutes.
- Pour into greased and floured cake pans, filling each pan a little over half full.
- Lightly tap cake pans on counter to bring air bubbles to top.
- Bake in preheated 325° F oven until cake tests done.
- Baking time varies according to the size and depth of pans being used.
One 14" round and one 6" round
or One 16" round
or One 12" round and one 10" round
or One 12 X 18" sheet cake
or One 12" round and one 8" round and one 6" round
or Two 9" squares.
or 5 dozen cupcakes.
Half the recipe makes:
Two 7" rounds
or Two 6" rounds and 6 cupcakes.
Their Notes: I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan).
My Notes: I made these cakes several weeks ahead of time, wrapped each individually, and froze them until we traveled to South Bend. The cakes were very stable and easy to decorate and VERY moist and delicious when Holly's friends ate leftovers up to a week after the wedding! I put poppy seeds in some of the layers. I used Dickinson's lemon curd for filling between the layers. Delicious! Check the original recipe (White Almond Sour Cream Wedding Cake Recipe) for flavor variations.