Basic Sour Cream Butter Cake

    Basic Sour Cream Butter Cake

    (394)
    5saves
    1hour20min


    364 people made this

    This is a very simple cake but has a great flavour due to the addition of sour cream. Decorate if you like.

    Ingredients
    Serves: 10 

    • 1 1/2 cups (190g) plain flour
    • 1 1/2 cups (300g) white sugar
    • 115g butter
    • 1/2 cup (115g) sour cream
    • 3 eggs
    • 1 pinch bicarb soda

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 190 degrees C. Grease and flour a loaf tin.
    2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
    3. Add flour and pinch of bicarb soda, mix well. Pour into loaf tin.
    4. Bake for 1 hour, or until a toothpick inserted into centre of cake comes out clean.
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    Reviews and Ratings
    Global Ratings:
    (394)

    Reviews in English (384)

    by
    636

    I have used this basic recipe for a couple of years. It's four stars with the changes that I made. I added a tsp of vanilla and decreased the sugar to 3/4 cup. I don't like a sweet pound cake. I added more like a heaping half cup of sour cream. The first time I made this it started to burn. Now I bake it at 350. If anyone is new to baking and unsure of what a pinch is just use a 1/8 tsp measure for the salt and the baking soda and you will be fine.  -  20 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    416

    This is excellent! This is what I did to make it come out that way. I added 1 tsp vanilla and 1 tsp almond extract to the batter. I baked it at 350 degrees for 75 minutes. The inside was moist and tender. The outside was crusty and rich. I topped it with whipped cream and sliced, sugared fresh strawberries. It was yummy!  -  04 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    340

    Great recipe! I doubled the recipe, used cake flour, a tube pan and dropped the temperature to 350. The cake was perfect! Remember..eggs and butter at room temperature and don't overbeat. This recipe is a keeper! http://www.film-guy.com  -  03 Oct 2000  (Review from Allrecipes USA and Canada)

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