Breeze through summer with this impressive microwave cake made in our Stoneware Fluted Pan.
- 1 lemon
- 1 orange
- 1 small carrot, grated
- 3 eggs
- 1 container (16 ounces) sour cream
- 1 package (18.25 ounces) yellow cake mix
- 1/4 cup powdered sugar
- Thawed, frozen whipped topping (optional)
- Lemon and orange wedges (optional)
In Classic Batter Bowl, combine eggs, sour cream, carrot, lemon zest and orange zest. Whisk until well blended using Stainless Whisk. Add cake mix. Mix until well blended, about 1 minute using Mix 'N Scraper®. Pour batter into pan, spreading evenly.
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.
Using clean basting brush, brush reserved citrus juices over top and sides of warm cake. Sprinkle powdered sugar over cake using Flour/Sugar Shaker. Cut into slices using Bread Knife. Garnish with whipped topping and lemon and orange wedges, if desired.
- 12 servings
Nutrients per serving:
Calories 290, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 85 mg, Carbohydrate 38 g, Protein 5 g, Sodium 320 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
2 starch, 1/2 fruit, 2 fat (2 1/2 carb)
If using a microwave oven without a built-in turntable, rotate cake once after 6 minutes of cooking.
To bake cake in a conventional oven, preheat oven to 325°F. Bake 55-60 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes. Invert onto Stackable Cooling Rack; remove pan.
This cake is best when prepared and served the same day.