This quickly assembled cake makes a decadent treat when you can get your hands on a wonderfully ripe golden-hued mango.It tastes as bright and sunny as a summer day.Mango Sour Cream Cake Print Recipe Pin Recipe Makes 1 (8-inch) cake Ingredients  ¾ cup (170 grams) unsalted butter, softened1 cup (200 grams) granulated sugar2 large eggs (100 grams), room temperature2 teaspoons (8 grams) vanilla extract, divided1¾ cups (219 grams) all-purpose flour1 teaspoon (5 grams) baking powder½ teaspoon (1.5 grams) kosher salt¼ teaspoon (1.25 grams) baking soda¼ cup (60 grams) sour cream, room temperature3 tablespoons (45 grams) whole milk, room temperature1¼ cups (175 grams) diced peeled mango1½ cups (180 grams) confectioners’ sugar2 tablespoons (30 grams) fresh lime juiceGarnish: diced peeled mango InstructionsPreheat oven to 350°F (180°C).

Spray a tall-sided 8-inch round cake pan with baking spray with flour.Line bottom of pan with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until pale and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl and paddle.Add eggs, one at a time, beating until combined after each addition.

Beat in 1 teaspoon (4 grams) vanilla.In a medium bowl, whisk together flour,

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