Sunshine Cake
Desserts
Ingredients
1 lemon
1 orange
1 small carrot, grated (1/2 cup)
3 eggs
1 container (16 ounces) sour cream
1 package yellow cake mix
1/4 cup powdered sugar
1 pint blueberries, optional
Instructions
Lightly spray Stoneware Fluted Pan with vegetable oil. Zest lemon and orange using short strokes. Juice lemon and orange over 1 quart bowl to measure 1/2 cup juice; set aside. Grate carrot. In 2 quart bowl combine eggs, sour cream, carrot, lemon zest and orange zest. Whisk until smooth. Add cake mix and stir for about one minute. Pour batter into pan, spreading evenly. Microwave on HIGH 13 minutes or until cake tester inserted in center comes out clean. (Cake will be slightly moist on top near center.) Let stand 10 minutes. Loosen cake from sides of pan; invert onto serving plate. Using a pastry brush, brush reserved citrus juices over top and sides of warm cake. Sprinkle with powdered sugar. If desired, fill center of cake with fresh blueberries. Serve warm.
Notes
Cook's Tip: If using microwave oven without a built-in turn table, rotate cake once after 6 1/2 minutes of cooking.
Associated Recipes
Yield
12 servings
Source
Robin