Old Lunenburg Sour Cream Cake
Experience the timeless charm of Nova Scotia with this Old Lunenburg Sour Cream Cake, a rich and tender bundt cake steeped in tradition. Crafted with sour cream for an irresistibly moist crumb, this recipe blends warm spices like cinnamon and nutmeg for a subtle, aromatic sweetness. Its simple yet classic ingredients, including creamy butter and pure vanilla, create a buttery, melt-in-your-mouth texture that’s perfect for any occasion. Ready in just over an hour, this cake is as effortless as it is delightful, making it an ideal centerpiece for family gatherings or tea time. Enjoy it plain, dusted with powdered sugar, or topped with a light glaze for an extra touch of elegance. Perfect for lovers of heritage baking, this nostalgic dessert is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, at room temperature
- 2 cups Granulated sugar
- 3 whole Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or 10-inch tube pan, ensuring all crevices are covered to prevent sticking.
In a large mixing bowl, beat the butter and sugar together with an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cake dense.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack to cool completely before serving.
Optional: Dust the cooled cake with powdered sugar or glaze with a simple icing if desired.
Nutrition Facts
Calories |
5250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.0 g | 329% | |
| Saturated Fat | 157.2 g | 786% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 701.2 g | 255% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 417.4 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 518 mg | 40% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
