Epiphany Cake - cooking recipe

Ingredients

2 eggs
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups flour (add more as or if needed)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For Icing
2 cups of sifted icing sugar
2 tablespoons butter, room temp
lemon juice, enough to moisten into a spreading paste
crushed nuts or candy sprinkles, to decorate

Preparation

Beat the eggs and sugar until light and fluffy.
Add the sour cream and beat, then extracts.
Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep.
You can also line it with buttered-paper if you like.
Make sure you add the token.
Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
Don't open the door, be patient.
Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.