Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 1 cup (240g) full-fat sour cream
  • 2 cups (250g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (30g) powdered sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan with butter or line the base with parchment paper.
  2. Beat the softened butter and granulated sugar together on medium-high speed until the mixture looks pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and room-temperature sour cream, mixing on low speed just until combined.
  4. Sift the flour, baking powder, and salt directly into the wet batter. Using a spatula or mixer on the lowest setting, fold the ingredients together until no streaks of flour remain.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out clean.
  6. Cool the cake in the pan for 10 minutes before releasing the springform sides. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.