Bizcocho Dominicano (Dominican Cake)

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2 sticks Unsalted Butter, room temperature

4 large Eggs

2 tbsps Vanilla Extract

1 tbsp Almond Extract

1 cup Orange Juice, or pineapple juice

1 cup Sour Cream

3 1/2 cups All-Purpose Flour

2 1/2 cups Sugar

1 tbsp Baking Powder

1 tbsp Lemon Zest, fresh

In a bowl, cream the butter with the sugar until it is light and fluffy and it has a very light yellow color (about 4 mins). Add the eggs, vanilla and almond extracts, sour cream, and lemon zest. Mix together.

Sift together the flour and baking powder and add alternately with the orange juice in batches mixing until you have a smooth, even batter.

Pour into a round greased cake pan and bake in a pre-heated 350 degree oven for 45 to 50 minutes or until an inserted knife comes out clean.

Tip: The filling for this cake is usually guava or pineapple but a good vanilla custard also goes great. Frost with a merengue icing.

More Info: Traditionally, Dominican Cakes don't use sour cream but I found that it gives the cake an incredible moistness.