Soured cream sponge cake

    3 hours 35 min

    An incredibly rich and moist buttery cake. Enjoy with a light sprinkling of icing sugar or top with your favourite icing. It also makes a great base for birthday cakes or cupcakes.

    343 people made this

    Makes: 1 (23cm) tube cake

    • 450g butter, softened
    • 600g caster sugar
    • 6 eggs
    • 1 teaspoon vanilla extract
    • 375g plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 pinch ground mace
    • 250ml soured cream
    • 1 tablespoon icing sugar for dusting

    Prep:15min  ›  Cook:1hr20min  ›  Extra time:2hr cooling  ›  Ready in:3hr35min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin.
    2. In a large bowl, cream together the butter and caster sugar until smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour, bicarbonate of soda, salt and mace; mix into the butter mixture just until smooth. Stir in soured cream. Spoon cake mixture into the prepared tin and spread evenly.
    3. Bake for 1 hour and 20 minutes in the preheated oven. Cool for at least 10 minutes before inverting the cake tin onto a plate and tapping out the cake. Dust with icing sugar before serving.

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    Reviews in English (217)


    Just like it says a very rich and moist buttery cake  -  12 Apr 2011


    "I love this cream sponge cake recipe!! Excellent taste" Thanks for sharing good cake recipe.  -  05 Jun 2017


    Excellent!! This is the 4th pound cake I've tried from this site and I've finally found a keeper. It's exactly what a pound cake should be in flavor and texture: dense, moist and rich. I did increase the vanilla to 1.5 tablespoons, used the mace (it gives a nice sublte aroma, but taste wise, you can't tell it's there), and when I don't have sour cream, I've subsituted it with plain yogurt (both the lowfat or whole milk works) and decrease the temp to 325. Like other posters, mine baked perfectly at 1 hour 10 min. too. This cake holds up very well, and as long as you keep it covered, it's stays moist for a good 3 days. Good old fashion ingredients that gives you a classic pound cake. TIP - whip the heck out of the butter/sugar (until very pale and fluffy) and whip even more when combining the eggs. But once you add the flour, fold it in BY HAND ONLY or else you'll get a tough cake. Also, if your cake is browning too quickly half way through, just lightly cover it with foil. This will be my master pound cake recip.  -  11 May 2007  (Review from Allrecipes US | Canada)