This is a rich, buttery and eggless bundt cake with a hint of vanilla flavour that will make your house smell like a bakery. It is one of those very simple akes to bake and the taste is out of this world too. For this cake, it is best you use a non-stick bundt pan and make sure to generously spray the pan with baking spray with flour.
You will start by creaming butter and sugar which will act as the base of the bundt cake. Instead of eggs, you are going to use sour cream to keep the pound cake moist and fluffy. If he sour cream is not available, you can substitute for plain yoghurt. The consistency and texture of plain yoghurts change from brand to brand, so If the brand of plain yoghurt is too liquid you can strain it in a cheesecloth-lined colander over a bowl for an hour or so until it’s a bit thicker.
You will then add the dry ingredients starting with all-purpose flour, baking powder, cream of tartar, and salt into the butter mixture. Finish it up with a splash of pure vanilla extract and bake according to recipe instructions.
Once your cake is baked, let the cake cool in the pan for 10 – 15 minutes then, tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack, lift it off and let the cake continue to cool on the rack. If you cool the cake too long in the pan will cause the cake to be damp and stick to the pan.
- 4 cups (560 gr) all-purpose flour (see notes)
- 3 teaspoons baking powder
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 1 cup (250 gr) unsalted butter, softened
- 2 cups (440 gr) granulated sugar
- 2 cups (500 gr) full fat sour cream
- ¾ cup (180 ml) milk (I used 2%)
- 2 teaspoon pure vanilla extract
- Preheat oven to 350º F. Generously sprays 12-cup fluted tube cake pan with baking spray with flour.
- In a large bowl, sift flour, baking powder, and cream of tartar. Add salt and mix to combine. Set aside.
- In a large bowl, beat the sugar and butter until creamy and pale on medium-high speed.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add sour cream, milk, and vanilla and continue beating to combine.
- Reduce speed to low and add the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated.
- Beat just until combine. Do not overmix this batter.
- Pour the cake mixture into the prepared pans. Bake for 50 – 60 minutes, or until a skewer comes out clean when poked in the centre.
- Once done, remove from the oven and allow to cool for 10 – 15 minutes inside the pan.
- Invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cooling completely before slicing.