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Shortbread Cake

A soft, rich cake, reminiscent of shortbread cookies.
Print Recipe

Ingredients
  

  • 1/2 cup butter
  • 1/4 cup sour cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp grated lemon zest
  • 1 1/2 cups flour
  • 1/4 tsp salt
  • 1 tbsp colored sugar sprinkles (red or green)

Instructions
 

  • Preheat oven to 350 degrees. Place butter, sour cream, powdered sugar, vanilla and zest into a mixing bowl and blend with a mixer for 2 minutes. Beat in flour and salt until combined. Press into bottom of ungreased 9-inch round cake pan. Prick dough generously with fork. Sprinkle with colored sugar crystals.
  • Bake in preheated 350 degree oven for 25 minutes or until lightly browned. While still warm, cut into 12 wedges. Cool in pan on rack. Makes 12 wedges. Enjoy!
  • Note: Shortbread needs to be wrapped well to keep for any length of time. Wrap in plastic wrap and then place into a zip top bag or an airtight container.