Sour Cream Bundt Cake

The Method for Sour Cream Bundt Cake

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 165°C / 330°F. Paint the butter-and-flour paste into every groove of a 25 cm bundt tin with a pastry brush, then tip the tin upside down and tap out any excess.

   Mark done

2. Whisk the flour, baking powder, bicarbonate of soda and salt together.

   Mark done

3. Beat the butter and sugar for 5 minutes until pale and fluffy.

   Mark done Start 5 min timer

4. Add the eggs one at a time, beating a minute after each, then the vanilla and lemon zest.

   Mark done

5. Fold in the flour mixture in three additions alternating with the sour cream, beginning and ending with flour, and stop as soon as it is combined.

   Mark done

6. Spoon into the tin, smooth the top, and rap the tin firmly on the worktop three times to settle the batter into the flutes.

   Mark done

7. Bake 55 to 65 minutes, until a skewer inserted halfway between the tube and the edge comes out clean.

   Mark done Start 55 min timer

8. Cool in the tin exactly 15 minutes, then invert onto a rack and lift the tin away. Cool completely.

   Mark done

9. Whisk the glaze to a thick pouring consistency and pour it over the cold cake in a slow ring, letting it run down the flutes. Leave 30 minutes to set.

   Mark done

Related guides: Prep, cook and total time · Pan and tin size.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Keep an Eye on These

1. Never use cooking spray on a bundt tin. It leaves a sticky residue in the flutes that builds up and eventually welds cakes in place.
2. If it sticks anyway, set the inverted tin on a hot damp tea towel for 2 minutes and try again.
3. Fill the tin no more than three-quarters. Bundt batter that overflows glues the cake to the rim.

What to Serve It With

Coffee · Earl Grey · Crème fraîche and berries

Storing Leftovers

Under a dome at room temperature for 4 days. It slices better on day two. Freeze un-glazed for 3 months.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.