Dot Cake

Ingredients:

• 1 cup Ginger Evans All-Purpose Flour
• 1/2 cup Coburn Farms Sour Cream
• 1/2 cup Medeiros Olive Oil
• 1/3 cup Ginger Evans Granulated Sugar
• 2 Good Nature Eggs, large
• 1 tsp. Ginger Evans Baking Powder
• 1 tsp. Marcum Vanilla Extract
• 1/4 tsp. Ginger Evans Baking Soda
• 1/4 tsp. Marcum Salt
• 2 Lemons
• 1 1/2 cups Vanilla Frosting
• As Needed, Rainbow Dot Sprinkles

Directions:

1. Preheat oven to 350°F. Coat ramekins with cooking spray.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl until combined.
3. Whisk eggs, sugar, olive oil, sour cream, lemon zest, and vanilla extract in a separate bowl until smooth.
4. Add wet ingredients to dry ingredients and stir just until combined. Do not overmix.
5. Divide batter evenly among prepared ramekins.
6. Bake 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove ramekins from the oven and cool 10 to 20 minutes.
8. Trim the tops of the cakes, if needed, to create a level surface.
9. Spread icing evenly over the top of each cake.
10. Decorate with sprinkles. The serve and enjoy!