I think I said somewhere on this board that I love RLV’s Luxury Butter Cake the most… this has been usurped by her Golden Almond Cake.
I also discovered that this is a recipe that tolerates changing pan sizes, and I’ve read at least one blogger talk about changing from sour cream to cream and loving the result (try at your own risk). I love a tolerant recipe!
Here’s a photo of the cake, layered with lemon curd and frosted with a meringue-based icing, which I torched. More details here.