“Breeze through this summer” with this impressive microwave cake from the “Pampered Chef:Casual Cooking” cookbook. If you make this cake in the microwave you will need a stoneware or silicone bundt pan. If you would prefer to bake this cake in the oven; preheat oven to 325 degrees and bake for 55-60 minutes. Cool 10 minutes and then invert onto cooling rack to remove from pan. This cake is best when prepared and served the same day.
ingredients
1 lemon
1 orange
1 small carrot
3 eggs
1 container (16 ounces) sour cream
1 package (18.25 ounces) yellow cake mix
¼ cup powdered sugar
thawed, frozen whipped topping (optional)
Lemon and orange wedges for garnish (optional)
1.Brush bundt pan with vegetable oil using a pastry brush.
2.Zest the lemon and orange with a zester, using short strokes. Juice lemon and orange to measure ¼ cup total juice. Grate carrot into fine shreds.
3.In a medium mixing bowl, combine eggs, sour cream carrot, lemon zest and orange zest. Whisk until well blended. Add cake mix. Mix until well blended (about one minute). Pour batter into pan, spreading evenly.
4.Microwave on HIGH 11-14 minutes or until a cake tester (or toothpick) inserted in near the center comes out clean (cake will be slightly moist on top near center). Let stand in microwave for 10 minutes. Loosen cake from sides of pan; invert onto serving plate.
5.Using clean pastry brush, brush reserved citrus juices over top and side of warm cake. Sprinkle powdered sugar over the top of cake using a powdered sugar shaker. Cut into slices and garnish with whipped topping and lemon and orange wedges, if desired.
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