Soured cream bundt cake with butter glaze

• unsalted butter↗125g g

  softened

• caster sugar↗180g g
• large eggs↗2

  beaten

• plain flour↗180g g

  sifted

• vanilla extract↗1 tsp tsp
• baking powder↗1 tsp tsp
• pinch salt↗
• soured cream↗150g g
• caster sugar↗100g g
• unsalted butter↗50g g
• water↗4 tbsp tbsp
• few drops vanilla extract

Step-by-step instructions

1. 1

   Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.

2. 2

   Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.

3. 3

   Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.

4. 4

   Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.

5. 5

   Bake in the oven for 35–40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.

6. 6

   To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.

7. 7

   Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.