Moist Soured Cream Cake

Moist Soured Cream Cake


21 people made this

About this recipe: A moist and dense cake made with soured cream. This has a hint of three flavours - vanilla, orange and almond. You can omit one or two of the flavours, if desired, and simply use more of one of them.

Valerie Lynne

Serves: 14 

  • 375g sifted plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 225g butter
  • 600g caster sugar
  • 1/4 teaspoon salt
  • 250ml soured cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1/4 teaspoon almond extract
  • 6 eggs

Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin. Sift together the flour, bicarbonate of soda and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the soured cream, vanilla, orange and almond extracts. Add eggs one at a time, alternating with flour mixture, beating well after each addition. Pour cake mixture into prepared tin.
  3. Bake in the preheated oven for 70 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

Cake tins

You can use two 23x13cm loaf tins instead of the tube cake tin; simply adjust baking time as needed.

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