Simple Sour Cream Cake
This cake feels like a little kitchen miracle: simple pantry staples—flour, sugar and sour cream—come together into a tender, buttery-style loaf with just a touch of baking powder for lift. It’s the kind of recipe I reach for when I want something comforting without fuss, and it rewards you with a fine crumb and gentle tang from the sour cream.
You can serve it warm with a spoonful of jam or a dollop of whipped cream, or keep it plain and let the subtle richness shine. It’s perfect for a quick teatime treat, a simple dessert, or to share with neighbors who will swear you spent hours baking.
Nutrition (per serving)
Directions
-
1
Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment.
-
2
In a medium bowl whisk together the flour, baking powder and salt until evenly combined.
-
3
In a large bowl whisk the sugar, sour cream, eggs, melted butter and vanilla (if using) until smooth and slightly glossy.
-
4
Fold the dry ingredients into the wet mixture gently with a spatula until just combined; avoid overmixing.
-
5
Pour the batter into the prepared pan, smooth the top, and tap the pan once on the counter to settle the batter.
-
6
Bake for 30–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
-
7
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Slice and serve plain or with jam, cream or fresh fruit.
Ingredients
- All-purpose flour:2 cups
- Granulated sugar:1 cup
- Sour cream (full fat):1 cup
- Baking powder:2 tsp
- Large eggs:2 pieces
- Melted butter:2 tbsp
- Salt:1/4 tsp
- Vanilla extract (optional):1 tsp
Tips & Notes
- Don’t overmix once you add the flour—gentle folding keeps the cake tender.
- Full-fat sour cream gives the best texture and flavor, but Greek yogurt can be used in a pinch.
- Add a teaspoon of lemon zest or a handful of berries folded into the batter for a bright twist.
