6 cups unbleached all-purpose flour
4 cups white sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
½ cup sour cream
1 tablespoon lemon juice
2 tablespoons vanilla extract
1-1/2 cups white sugar
1 cup browned butter (bring the butter to a simmer and wait for it to burn, watch carefully because it will burn easily)
1 tablespoon vanilla extract
Preheat oven to 325 degrees and grease 2 Bundt cake, 13×9 or 2 9×9 cake pans.
In a large bowl, sift together the dry ingredients (the flour, sugar, salt, baking powder and baking soda.) Add the wet ingredients in and mix together until well incorporated on high for 3 minutes.
Transfer to the baking pan(s) and bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
Mix together the sauce ingredients.
Remove from the oven and using the toothpick, prick the cakes with holes throughout. Pour the sauce over the cake and allow it to absorb the sauce. Allow the cake to cook before removing from the pan.
When serving, place a slice of cake on the plate and top with a heaping helping on my Soft as a Cloud Buttercream Frosting.