For The Cake
2 1/2 c Cake flour
3/4 ts Baking soda
3/4 ts Baking powder
1/2 ts Salt
2 Sticks unsalted butter
Softened
1 1/2 c Sugar
4 Egg yolks, room temp
1 lg Egg room temp
Juice of 1 lemon
3/4 c Sour cream
For the syrup
1/4 c Sugar
1 1/2 oz Bourbon
For the Frosting
2 c Heavy whipping cream
3 tb Sugar
Directions
1. Preheat oven to 350 F.
2. butter and flour two 9 inch springform cake pans.
3. In a large bowl, sift flour together with baking soda, baking
powder and salt.
4. With a hand mixer, cream butter together with sugar until fluffy
and light.
5.Add egg yolks, one at a time, then the whole egg. Fold in lemon
juice, zest and sour cream by hand until smooth.
6. Divide mixture evenly between two pans. Bake 35 to 40 minutes or
until cake test done.
7. Let cakes cool for 10 minutes, then turn out on a rack to cool
completely.
8. For syrup, melt sugar and bourbon in a small saucepan over low
heat, stirring until well blended.
9. Cut each cake in half horizontally. Brush each layer with syrup.
10. For frosting whip the cream, gradually adding sugar by the
tablespoon until stiff.
11. Spread first layer with cream, top with another cake layer and
repeat. Frost the last layer with remaining cream and garnish with
fresh sun and cornflowers if desired
Yields
10 Servings