Graduation Cake

Cakes I made this cake for a brunch we are going to celebrating Jessica's graduation this weekend.  Does it look like a graduation cap?

I used a Barefoot Contessa recipe, as her recipes are always excellent.  I added in some lemon juice and rind to the cake at the end (included that in my recipe).  Use a 18 x 12 x 1 1/2 " sheet pan. 

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 lemon ( grated rind and 2 tbsp lemon juice )

For the icing:
1 pound (4 sticks) unsalted butter, at room temperature
1 1/2 pounds cream cheese, at room temperature
1 pound confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract

For the cake:

Beat the butter and sugar until creamy.  Add in the eggs, 2 at a time to the mixture.  Also, add in the vanilla.  In a separate bowl, sift together all of the dry ingredients.  Then, add that into the batter, over 3 steps.  At this point I put in the rind of one lemon and about 2 tbsp. lemon juice.  It should have put it in with the vanilla and eggs but it all worked out.  Make sure the pan is heavily buttered with parchment paper on the bottom.  Bake at 350 degrees for about 30 minutes or until done.


Mix all the ingredients together.  Keep beating until smooth.

Decorate accordingly.

Comments (Archived):

  1. harpos_blues

    Yes, this recipe makes a wonderful and very rich cake. In my down-home southern upbringing we referred to this type of cake as a “Sour-Cream Poundcake”. It’s lovely with any type of citrus accent. The cake is also fantastic with a simple glaze or a compote made from any type of fruit.

  2. jen

    I love Barefoot Contessa recipes…my hips do not :>(

    1. Gotham Gal

      Exactly. The butter sugar amts should not be shared with the indulgers.joanne [email protected]