another winner (from Facebook)

Cyndee’s Neiman Marcus Cake

Source: My Kitchen in the Rockies


12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra large eggs, at room temperature
2/3 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
1 lemon, zested
2 cups all-purpose flour
¼ cup cornstarch
¾ teaspoon kosher salt
¾ teaspoon baking soda


1 8-oz. softened cream cheese
3-3/4 cup powdered sugar (1 box)
2 eggs, well beaten

Note: rather than making the cake from scratch, you can use a vanilla/yellow box cake mixed with 1 stick melted butter and 2 beaten eggs. I didn’t have regular cream cheese and used cream cheese with pineapple – turned out to be quite tasty!  Interesting that the topping makes a ‘crust’ and also ‘seeps’ through the cake layer and thus flavors the bottom of the cake.  This is a very tasty cake!

The photo on Facebook did not have a ‘crusty’ top; perhaps I baked a little longer – or maybe my oven was temperamental.  At any rate, it is doubtful that it changed the flavor,  for this cake was very very good!


  1. Preheat oven to 350 degrees F.  Grease a 9”x13” baking pan
  2. To make the cake layer from scratch, cream the butter and sugar on medium-high speed in the bowl of an electric mixer until light fluffy, about 5 minutes.  On medium speed, add the eggs, one at a time, then the sour cream, vanilla and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir until smooth. Finish mixing by hand to make certain the batter is well mixed. Pour the batter evenly into the prepared baking pan.
  3. Mix the ingredients for the topping and spread evenly over the top of the batter.
  4. Bake for about 30-35 minutes and let the cake cool before removing from the pan.
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