Moist Soured Cream Cake

    (24)
    1 hour 30 min

    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.


    22 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (20)

    by
    44

    This pound cake recipe is a classic and because of that, it's common. It's the standard, really, for pound cakes - 3 c. each sugar and flour, a cup of butter, 6 eggs, 1/4 tsp. each of baking soda and salt, 8 ozs. of sour cream or cream cheese and flavoring, usually vanilla. Make enough of them and you’ll have this recipe down pat. So as a tried and true recipe there was no question it was a good one - and of course it was. It's moist, buttery rich, with a compact and tender crumb. This recipe differs from the classic in that, like some other pound cake variations, it uses different flavorings. But it also deviates from the conventional and preferred creaming and mixing technique, which I chose to adhere to: cream the butter and sugar till light and fluffy, a good few minutes. Add the eggs one at a time, beating well after each addition. Add in the flavoring. Add the flour alternately with the sour cream, in thirds, beginning and ending with the flour. That method, unless you OVERBEAT the batter or bake the cake too long, all but guarantees a perfect result. I have to say the three flavors of extract didn't move me, although it seemed to be a good fit for the "Funfetti Cake" I made by adding 1/3 c. of colored sprinkles to the batter. In this cake it was a good fit, but I prefer a simple, vanilla-flavored pound cake by adding 1 T. of vanilla. Still, the basic recipe is the modern-day standard by which any variations come from, so it can be prepared confidently.  -  08 Nov 2011  (Review from Allrecipes US | Canada)

    by
    23

    this cake needs more flavor - the "crust" is delicious, but the middle is tasteless. i know that doesn't make sense, but everyone in my family said the same thing.  -  07 Jan 2002  (Review from Allrecipes US | Canada)

    by
    22

    Wonderful cake. Lots of flavor. My kids and my husband loved it. I did too!!  -  13 Jan 2001  (Review from Allrecipes US | Canada)

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