Montana Flood Cake
1 cup butter
3 cups of sugar
6 large eggs, at room temperature
2 tablespoons pure vanilla extract
2 tablespoons pure lemon extract
1 cup plus 2 tablespoons heavy cream
3 cups plus 3 tablespoons cake flour
Preheat the oven to 325 degrees
Grease two 9x5 inch loaf pans
In a large mixing bowl with an electric mixer on high speed, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition. Add the extracts, then alternately add the heavy cream and cake flour.
Beat the batter for 4 to 5 minutes.
Pour the batter into the prepared pans and bake until the cakes pull away from the sides of the pans and a toothpick inserted in the center of each comes clean, about 50 to 60 minutes.
Let cool slightly before serving.
Top with berries or ice cream or both!
Enjoy!
We loved this fun and easy cake. We topped our cake with our raspberries from this summer. What a fun blessing to go into the freezer and pull out a package of frozen berries from our garden this summer. We have a beautiful raspberry patch in our back yard. We are so thankful for it!
Do you have something fun you saved from the summer months to help you remember summer during the winter?
