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Sour Cream Pound Cake. This is my 'OMG Wimbledon is here, it must be officially summer, let's get excited' cake. This cake, strawbs and a bottle of elderflower bubbly was combined with a whole afternoon of tennis joy in celebration of the Monday kick-off. I LOVE it...the whole thing. However I know there are numerous mentalists out there who realllllllly are not bat and ball fans so I shall shhh for the time being and go back to the cake talk. So yes, cake. DO you know, I've never actually made a bundt cake before...ever. I'll let wikipepants explain properly but it is a pretty standard American shape of cake tin, filled with a cake dense and sturdy enough to hold it's holey shape when turned out. Now, usually in my little corner of this blog world I try and keep the recipes ultra accessible and only really needing equipment that even the most basicest of bakers will have or that I suggest you aspire to having. So I'm sorry about this one. Not that I consider a bundt pan in ANY way a gimmicky piece of cookware...I mean, it's no Flexiado...but if you were in the market for a start up set of cake pans, I wouldn't include a bundt pan in the list. However, I also must assume that people that read my ramblings must care about baking...it's not the genius prose that draws them in let's be honest, and I am excited about bundt pans and therefore think that some peeps out there might be too. They make a super simple and plain cake look fancy enough for Wimbledon and as long as you have a suitable recipe are not at ALL scary to use. So here cake lovers, have a suitable recipe. With Love and Cake. Adapted from a recipe from The Kitchn


Makes 1 laaaaarge cake

1 x 10" bundt or angel food cake pan, greased and floured (see notes)

385g plain flour
1/4 tsp bicarbonate of soda
225g butter, at room temperature
450g caster sugar
240ml sour cream

Posted by ...With Love and Cake at 15:09 Labels: Cake, Picnic Fare, Tea-time Treats


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