1 c. commercial sour cream
1/4 c. half and half milk
1 c. butter, softened
2 c. sugar
5 eggs
2 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. lemon extract
1 tsp. vanilla extract
Caramel frosting
Pecan halves (optional)

Combine sour cream and half and half; set aside.

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings.

Pour batter into 2 greased and floured 9 inch round cake pans; bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. If desired, garnish with pecan halves. Yield: one 2-layer cake.

CARAMEL FROSTING;
3 c. sugar, divided
1 tbsp. all-purpose flour
1 c. half and half milk
1/4 c. butter
1 tsp. vanilla extract

Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; place over medium heat. Cook, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat.

Combine remaining 2 1/2 cups sugar and flour, stirring well; add milk and bring to a boil, stirring constantly. Gradually pour one-fourth hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump), continue stirring over medium heat until a candy thermometer reaches 238 degrees). Add butter, stirring to blend.

Remove from heat, and cool, without stirring, until temperature drops to 110 degrees (about 1 hour). Add vanilla and beat with a wooden spoon or at medium speed of an electric hand mixer, until spreading consistency. Yield: enough to frost a 2-layer cake.