- softened butter - 1 cup
- sugar - 2 cups
- eggs - 3 pieces
- lemon peel - 2 teaspoons
- vanilla extract - 1 teaspoon
- flour - 3 1/2 cups
- soda - 1 teaspoon
- baking powder - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- sour cream - 2 Cups
- softened butter - 6 st. spoons (cream)
- powdered sugar - 6 cups (cream)
- lemon juice - 1/4 Glass (cream)
- vanilla extract - 1/2 teaspoons (cream)
- lemon peel - 1/2 Teaspoons (cream)
- milk - 2 items. spoons (cream)
1. Preheat the oven to 175 degrees. Mold the form with paper inserts. In a medium bowl, mix the flour, soda, baking powder and salt, set aside. In a large bowl, whip the butter and sugar together in a bowl. Add eggs one at a time, whisking after each addition. Add finely grated lemon zest, vanilla extract and mix. Add a third of the flour mixture and mix. Stir in half a sour cream. Repeat this process with the remaining flour mixture and sour cream until all ingredients are mixed. Stir the dough for another 20-30 seconds. Fill prepared paper inserts with 2 tablespoons of dough. Bake for 20-25 minutes, until golden brown. Allow the capsaques to cool completely before applying the cream. 2. To make a cream, whip butter together with a third sugar powder and milk. Stir with finely grated lemon zest. Add another third of the powdered sugar to the mixture along with the vanilla extract and half a lemon juice. Stir well. Finally, add the remaining powdered sugar and lemon juice. Good shake. 3. Add the dye, if desired, and decorate the cooled capkake.
Servings: 10-12