Soured cream bundt cake with butter glaze

Soured cream bundt cake with butter glaze

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(16 ratings)

Prep: 20 mins Cook: 35 mins - 40 mins


Serves 16
Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle

Nutrition and extra info

Nutrition: per serving

  • kcal215
  • fat11.6g
  • saturates7g
  • carbs25.6g
  • sugars18g
  • fibre0.5g
  • protein2.1g
  • salt0.2g
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  • 125g unsalted butter, softened
  • 180g caster sugar
  • 2 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 180g plain flour, sifted
  • 1 tsp vanilla extract
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • pinch salt
  • 150g soured cream


  • 100g caster sugar
  • 50g unsalted butter
  • 4 tbsp water
  • few drops vanilla extract


  1. Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.

  2. Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.

  3. Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.

  4. Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.

  5. Bake in the oven for 35–40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.

  6. To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.

  7. Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

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Comments (33)

mamaminou's picture

First attempt at a sour cream cake and it turned out well. Didn't have any unsalted butter so I used regular butter : I've never understood the difference between using unsalted butter and then adding salt as in this recipe or just using salted butter.

Thanks to an earlier poster who halved the quantities for the glaze; it was enough when
using a pastry brush.

NeedToBake's picture

Double the recipe and add some lemon extract instead of vanilla essence. Made 3 1lb loaves. The cake was moist and soft..very nice recipe.

gasmarkseven's picture

I'd have thought the glaze should read icing sugar not caster sugar. Any thoughts?

totojack's picture

I think the caster sugar is meant to give it the crunchy top. You wouldn't get that with icing sugar.

gasmarkseven's picture

On the positive side we liked the moistness of the cake and the flavour. However, as stella9 says, no way would this serve 16 .

stella9's picture

There is no way this cake serves 16. No wonder so many people doubled the recipe. Mine is a tiny thing that didn't rise much. Not impressed. The flavour/texture is fine but the stated quantity is inaccurate. Have been baking for decades and am not happy with this.

cherub-rock25's picture

This cake was lovely - I changed it up a bit by reducing the sugar a tad, adding in lemon and orange zest as well as poppy seeds and instead of the butter glaze I made a lemon/orange drizzle. It went down a storm and was super moist!

kat879's picture

It was very delicious, although I was confused when the cake came out of the oven and it was tiny! I missed the part where it says a 6-cup tin - I used my bundt tin, which is a lot bigger. That's no one's fault but mine though, and it didn't make the cake any less delicious!

ummaws's picture

I made this yesterday and it was so delicious I had a piece for breakfast : ) Its really light and the glaze adds a nice bit of crunch

raybun's picture

This fitted a 2lb loaf tin too. A lovely light cake with great consistency.

raybun's picture

This fitted a 2lb loaf tin too. A lovely light cake with great consistency.

nevynevster's picture

I made half quantity and put in little "canellle" cake moulds. I shortened cooking time ans it worked well as individual cakes

human_kenwood's picture

Mine didn't come out nice and Ibake regularly. Was stodgy and I followed the instructions. Not sure where I went wrong as the other reviews seem good.

dpentland's picture

I have just bought the bundt tin that nigella uses for Christmas and I wanted to try it out. I used this recipe but made 1 and a half times the quantity. It was a simple cake to make and delicious. The glaze was great and I will definitely use this again. The cake was moist and a lovely texture. One to repeat.

teeneyweeney's picture

How do you store this??

rrooke's picture

I absolutely loved this recipe, it's so simple and delicious. I brought it to a group I run and it was devoured.

lrespinger's picture

Very moist bundt cake, lovely flavour. I added some dried cranberries which made a nice addition I think. Will need to double the mix for my bundt tin next time though

maddyofficial1's picture

any idea what I can substitute for a bundt tin?


Veganumptious's picture

Made this today but substituted 0% Greek Yoghurt and a little lemon juice for the sour cream - really good cake, will definitely be making this one again!

tracyh259's picture

As an Aga user I was able to place the Bundt tin inside the Aga cake baker, as I was afraid it would burn if left uncovered. The resulting cake was exceptionally light and probably the best vanilla sponge I've tasted. If fact I've made it again today to use the second half of the soured cream. Recipe unchanged.


Questions (4)

RachS's picture

Hi - recipe calls for 1 tsp baking powder, but my baking powder (Dove's farm) says 1 tsp per 100g flour. Which should I follow? I don't have time for a trial run :-)

goodfoodteam's picture

Hi RachS thanks for getting in touch. 1 tsp of baking powder should be fine to use in this recipe. Let us know how you get on. 

gasmarkseven's picture

For the glaze (soured cream bundt cake) does all the caster sugar have to dissolve as well as the butter?

goodfoodteam's picture

Hi there. The sugar should dissolve but don't worry too much if you can still see some granules.

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