Soured cream bundt cake with butter glaze

Soured cream bundt cake with butter glaze

  • 1
  • 2
  • 3
  • 4
  • 5
(19 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Oct, 2015
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.
22nd Jan, 2015
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.
11th Jun, 2014
I'd have thought the glaze should read icing sugar not caster sugar. Any thoughts?
13th Sep, 2014
I think the caster sugar is meant to give it the crunchy top. You wouldn't get that with icing sugar.
5th Jun, 2014
On the positive side we liked the moistness of the cake and the flavour. However, as stella9 says, no way would this serve 16 .
16th Apr, 2014
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.
5th Feb, 2014
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!
27th Oct, 2013
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!
30th Jul, 2013
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
21st Apr, 2013
This fitted a 2lb loaf tin too. A lovely light cake with great consistency.


19th Feb, 2015
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
2nd Mar, 2015
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. 
5th Jun, 2014
For the glaze (soured cream bundt cake) does all the caster sugar have to dissolve as well as the butter?
goodfoodteam's picture
12th Jun, 2014
Hi there. The sugar should dissolve but don't worry too much if you can still see some granules.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?