This is a super rich pound cake that that is improved by adding a rich butter sauce over the top for even more extra buttery goodness.
250g butter, softened
1 1/2 cups (350g) white sugar
1/2 cup (90g) brown sugar
2 tablespoons vanilla essence
3 cups (375g) self raising flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
1 cup sour cream
1 cup (230g) white sugar
1/4 cup (65ml) water
1 tablespoon vanilla essence
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Directions Preparation:15min › Cook:1hour15min › Extra time:1hour30min › Ready in:3hours
Preheat oven to 165 degrees C. Grease and flour a 25cm ring tin.
Cake: In a large bowl, cream together the butter, sugar and brown sugar until light and fluffy. Whisk in the eggs one at a time then stir in the vanilla.
Sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.
Mix in the flour mixture alternately with the sour cream; mixing just until incorporated.
Pour batter into prepared tin. Bake in the preheated oven for 75 minutes or until a skewer or toothpick inserted into the centre of the cake comes out clean.
Remove cake from oven and immediately prick cake all over with a wooden skewer 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the tin and turn cooled cake onto a serving dish. Dust with icing sugar.
Butter Sauce: Heat sugar, butter, water and vanilla over medium heat until sugar dissolves; about 10 minutes. Do not boil.