- Yields: 8-12 servings
- Preparation: 60 minutes
Ingredients
- 1 1/4 cups (150g) all purpose flour
- 1 1/4 tsp (5g) baking powder
- 1/4 tsp (1g) baking soda
- 1 tsp (2g) kosher salt
- 6 tbsp (85g) GAY LEA - Unsalted Butter, at room temperature
- 3/4 cup (175g) granulated sugar
- 3 eggs
- 1/3 cup (75g) GAY LEA - Original Sour Cream
- 1/2 cup (100g) GAY LEA - Regular Whipped Cream
- 3 1/2 tsp (15g) vanilla extract
Instructions
- Preheat oven to 350 °F and adjust rack so it is in the middle of the oven. Grease and line a 9” round cake pan with parchment paper.
- In the bowl of stand mixer (or by hand if you prefer), cream together the butter and sugar for about 5 minutes on medium speed until mixture is pale and fluffy. Scrape down the sides of the bowl and add in 1 egg. Mix well.
- Scrape down the sides of the bowl and repeat with the remaining 2 eggs.
- In a separate bowl, mix the flour, baking soda, baking powder, and salt.
- To the bowl with the butter, add in the sour cream and vanilla extract. Mix until well combined, ensuring to scrape the bottom and sides of the bowl.
- Once all mixed, add it to the dry ingredients, fold in whipped cream, and gently fold all together just until no more dry ingredients can be seen. Careful not to overmix.
- Pour into prepared baking pan and bake at 350 °F for 30-40 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Remove from oven and let cake cool for at least 10 minutes before transferring to a cooling rack. Chill completely before frosting.
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