How To Make Soured Cream Bundt Cake with Butter Glaze
A rich and moist bundt cake made with soured cream and topped with a buttery glaze.
Serves:
Ingredients
- 2 cups of all-purpose flour
- 1 and 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of soured cream
- 1/4 cup of whole milk
- For the glaze:
- 1/4 cup of unsalted butter
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of milk (optional)
Instructions
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Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the vanilla extract.
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Gradually add the dry ingredients to the creamed mixture, alternating with the soured cream and milk.
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Pour the batter into the prepared bundt cake pan and smooth the top.
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Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and allow the cake to cool in the pan for 10 minutes.
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In the meantime, prepare the glaze by melting the butter in a saucepan over low heat.
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Remove the saucepan from the heat and whisk in the powdered sugar and vanilla extract until smooth.
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If desired, whisk in the milk to thin the glaze.
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Invert the bundt cake onto a serving plate and drizzle the glaze over the top.
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Allow the glaze to set before slicing and serving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 75mg
- Sodium : 300mg
- Total Carbohydrates : 65g
- Dietary Fiber : 1g
- Sugar : 39g
- Protein : 4g
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