Ingredients
Scale
- Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon ground ginger
- Pinch salt (optional)
- 2 tablespoons lemon zest
- 2 large eggs
- 1 cup buttermilk
- 2/3 cups sour cream
- 1/2 cup lemon juice
- 6 tablespoons canola or vegetable oil
- 4 teaspoons lemon extract (vanilla or almond extract may be substituted)
- Toppings:
- Powdered sugar
- Royal icing
- Edible writing gel
- Sprinkles
- Cupcake toppers
- Edible fresh flowers (optional)
Instructions
- Preheat oven to 350 degrees F. Grease a skull cake pan.
- In a large bowl, whisk together flour, granulated sugar, baking powder, ground ginger, and salt.
- Whisk in lemon zest; set aside.
- In a separate small bowl, whisk together eggs, buttermilk, sour cream, lemon juice, oil, and lemon extract.
- Add wet mixture to dry, mixing lightly until just combined. Small lumps are fine.
- Fill each well of the skull cake pan no more than ¾ full—about ½ cup of batter each. Tap pan gently to remove air bubbles.
- Bake for about 25 minutes. Cool in pan for 15-20 minutes before inverting onto a cooling rack. Repeat with remaining batter.
- Decorate with royal icing, writing gel, sprinkles, or edible flowers.
Notes
- Substitute vanilla or almond extract if lemon extract is unavailable.
- Do not overmix the batter to keep cakes light and fluffy.
- Use fresh lemon juice and zest for best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg