1 cup melted butter or canola oil
1 cup sugar
5 large eggs
1 cup flour
1 (8-ounce) container sour cream, at room temperature
1 cup evaporated milk
Juice and zest of 1 lemon
1 Tablespoon vanilla or triple sec
Nonstick baking spray
Frosting Ingredients:
1 pound powdered sugar
1 1/4 cups butter, softened
1-2 Tablespoons triple sec (optional)
1 teaspoon clear vanilla
4-6 Tablespoon milk
Decorations:
1 blood orange
1/2 cup kumquats
Edible flowers or greenery (optional)
Heat oven to 350 degrees. In a large bowl or stand mixer, beat all cake ingredients together until smooth. Pour into three 9-inch cake pans, generously sprayed with baking spray. Bake for 17-20 minutes, or just until the center sets. Allow to cool before inverting. In a stand mixer fitted with a whisk attachment, or with an electric mixer, beat together sugar, butter, triple sec, and vanilla. Add just enough milk to create a soft, spreadable, whippy frosting. Frost cake, setting each layer on top of a layer of frosting. Run a spatula around the edges of the cake, but do not frost the outer edges. Place a 7 to 8-inch piece of foil or parchment on top of the cake. Add a large dollop of frosting on top of the cake, arrange fruit, flowers or greenery on top of the cake. This will keep the edible portion of the cake free from touching any greenery. To serve, remove flowers and the large dollop of frosting, slice, serve, and enjoy!