Instructions

1. Preheat oven to 375 F. Butter and flour two 12 cup muffin tins, two 9 inch round cake pans or seven 4 1/2 inch round cake pans.
2. Sift together dry ingredients: flour, baking soda, salt and set aside.
3. Using an electric mixer, cream together butter and sugar until light and fluffy, about 10 minutes. Add in vanilla and then eggs, two at a time, beating well after each addition.
4. Using the lowest speed, add in half of the dry ingredients, then all of the sour cream, lemon zest and juice.
5. Mix in remaining dry ingredients on lowest speed, just until the last of the flour disappears. Avoid over mixing to ensure a light and airy cake!
6. Pour into pans.
7. Optional: top cupcakes or cakes with a few sugared berries (they will sink into batter as they cook). Or simply sprinkle extra sugar on top to create a lacy, delicate crunch.
8. As soon as you put the cakes in the oven, lower the oven to 350 F.
9. Baking times: Cupcakes: 20+ minutes, 9 inch cakes: about 1 hour, 4 1/2 inch cakes: 30-40 minutes.
10. All times are approximate. Use oven light and start checking early with a toothpick for doneness. (My cupcakes were done after 15 minutes.)
11. Cool cupcakes/cakes about 15 minutes before running a knife around the edge of the pan and inverting very carefully. For best results, let cool to room temperature before removing from pans.
12. Garnish with several of the following: frosting, lemon curd, whipped cream, sliced fruit, edible flowers.