Sunshine Cake (Video)
Six-ingredient Sunshine Cake: Lemon, carrot, sour cream, and boxed mix = easy, breezy, sunny delight!
Equipment
Ingredients
Ingredients
- 1 lemon zested and juiced, keep juice separate
- 1 orange zested and juiced, keep juice separate
- 1 small carrot grated
- 3 eggs
- 16 ounces sour cream or Greek Yogurt
- 18.25 ounces yellow cake mix OR Homemade Yellow Cake Mix
- ¼ cup powdered sugar
Instructions
Instructions
- Preheat oven to 325°F/165⁰C.
- Brush the Mini Fluted Cake Pan lightly with oil.
- Whisk together eggs, sour cream or yogurt, carrot, lemon zest and orange zest in a bowl.1 lemon, 1 orange, 1 small carrot, 3 eggs, 16 ounces sour cream
- Add cake mix, mixing until blended, about one minute.18.25 ounces yellow cake mix
- Fill each well of the pan 2/3 full.
- Bake for 20 minutes, or until toothpick inserted into the center comes out clean.
- Meanwhile, juice lemon and orange; set aside.1 lemon, 1 orange
- Cool for 5-10 minutes, then invert pan to remove cakes.
- Using clean basting brush, brush reserved citrus juices over top and sides of warm cake. Sprinkle powdered sugar over cakes.1/4 cup powdered sugar
Notes
To Microwave, use a Microwave safe vessel, such as the Rockcrok® Dutch Oven. Microwave on HIGH 11-14 minutes or until wooden pick inserted near center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Loosen cake from sides of pan; invert onto serving plate. If using a microwave oven without a built-in turntable, rotate cake once after 6 minutes of cooking. This cake is best when prepared and served the same day.
Nutrition
Calories: 269kcalCarbohydrates: 43gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 63mgSodium: 345mgPotassium: 131mgFiber: 1gSugar: 24gVitamin A: 1171IUVitamin C: 11mgCalcium: 144mgIron: 1mg
Tried this recipe?Let us know how it was!