Soured cream bundt cake with butter glaze

Soured cream bundt cake with butter glaze

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(17 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 eggs, 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, questions and tips

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21st Apr, 2013
This fitted a 2lb loaf tin too. A lovely light cake with great consistency.
24th Mar, 2013
I made half quantity and put in little "canellle" cake moulds. I shortened cooking time ans it worked well as individual cakes
22nd Mar, 2013
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.
13th Mar, 2013
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.
5th Mar, 2013
How do you store this??
5th Mar, 2013
I absolutely loved this recipe, it's so simple and delicious. I brought it to a group I run and it was devoured.
3rd Mar, 2013
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
17th Feb, 2013
any idea what I can substitute for a bundt tin? Thanks!
23rd Jan, 2013
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!
21st Jan, 2013
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.


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