Sour Cream Bundt Cake

Method

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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.

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

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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.

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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.

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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.

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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.

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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.

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Chef’s Tips

• 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.
• If it sticks anyway, set the inverted tin on a hot damp tea towel for 2 minutes and try again.
• Fill the tin no more than three-quarters. Bundt batter that overflows glues the cake to the rim.

Pairing Suggestions

• Coffee
• Earl Grey
• Crème fraîche and berries

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.