Vanilla Cream Pound Cake

Vanilla Cream Pound Cake


This cake bakes perfectly, it is moist, flavourful and dense. It bakes in less than an hour and a perfect accompaniment to tea.


  • 4 eggs
  • 1 cup unsalted butter 226g(8Oz), room temperature
  • 200g(7Oz) /1 cup sugar
  • 1 1/2 / 180g(6.3Oz) cup all-purpose flour
  • 1/2 cup (120mL) sour cream
  • 1 tsp salt
  • 2 tbsp vanilla
  • 1/2 tsp baking powder


  1. Preheat the Owen to 175 °C then sift the flour, baking powder and salt into a bowl. Mixed ingredient and set aside.
  2. Line a 1 Liter loaf tin with non-stick baking paper.
  3. Place room temperature butter and the sugar in a bowl and beat until light and creamy.
  4. Gradually add the eggs one by one and Sour Cream and beat well.
  5. Pour over the flour mixture and stir to combine then add vanilla, extract and fold it in.
  6. Spoon the batter into the tin and bake for 40 to 45 minutes or until a toothpick inserted in the centre comes out with a  few moist crumbs.