Nigella Sour Cream Cake Recipe [GUIDE]

First off, calling it ’just a cake’ would be doing it a disservice. Nigella’s Sour Cream Cake is one of those sleeper hits-unassuming on the outside but impossibly tender and velvety inside. It’s the kind of cake that sneaks into your heart with its subtle tang and buttery crumb and then stays there forever.

When I first baked it, I didn’t expect much. It wasn’t flashy-no layers, no frosting drama, no dazzling decorations. But oh, the first bite? It was like a soft jazz tune playing under candlelight. That sour cream brings this lush richness, a quiet tang that cuts the sweetness in just the right way and makes the crumb sing.

What Nigella does best-what she’s always done-is tap into that sensual, soul-hugging magic of food. This cake is no exception. It’s the sort of bake you bring to a friend who’s had a rough week or the one you sneak a slice of in the kitchen at midnight with a cup of chamomile tea.

Nigella Sour Cream Cake Recipe

Ingredients Needed

Here’s the beautiful thing. this cake doesn’t ask for much but everything it does ask for pulls its weight. Think of this list like casting the perfect ensemble in a cozy romantic film. Each character matters.

• 225g plain flour – All-purpose and ready to bring structure.
• 1 tsp baking powder + 1/2 tsp bicarbonate of soda. The dream team for a fluffy lift.
• Pinch of salt – Tiny but mighty. It sharpens everything else.
• 200g caster sugar – Sweet but not cloying.
• 125g unsalted butter, softened. Oh, the velvet it brings.
• 2 large eggs – Room temp, please, so they blend like a dream.
• 1 tsp vanilla extract. Use the real deal. Always.
• 142ml sour cream – The heart of the cake. That tang is everything.

Optional: A dusting of icing sugar or a quick glaze but honestly? It’s glorious bare.

Equipment Needed

I’ve made this in a frenzy with minimal gear and also during peaceful Saturday mornings with everything laid out like a cooking show. Here’s what I’d recommend for the smoothest ride:

• Mixing bowls – At least two. One for dry, one for wet.
• Hand mixer or stand mixer. Your arms can do it but electric help makes it dreamy.
• Sieve – For those dry ingredients. No lumps allowed.
• Measuring scale – Precision makes this cake sing.
• Loaf tin or round cake tin. Buttered and lined.
• Spatula – For folding and bowl-scraping (licking optional but encouraged).
• Wire rack – Cool your masterpiece like a pro.

Instructions To Make Nigella Lawson’s Sour Cream Cake

1. Preheat your oven to 180°C (160°C fan). Grease and line your tin-parchment paper is your friend here.
2. Sift your dry ingredients-flour, baking powder, bicarb and salt. into a bowl. I never skip this step. It’s the cake equivalent of a yoga stretch: essential.
3. Cream the butter and sugar until pale and fluffy. This part feels like alchemy. What starts as yellow and grainy becomes light and cloudlike. Give it a few minutes.
4. Beat in the eggs, one at a time. Don’t rush. Let each one get cozy before adding the next.
5. Add the vanilla and then fold in the dry ingredients alternately with the sour cream. Start and end with the dry. It should feel like velvet as you mix-luxurious, smooth, slightly thick.
6. Pour into your tin, smoothing the top with the back of your spoon like you’re tucking it into bed.
7. Bake for about 40-45 minutes. Mine tends to hit perfection at 43 but start checking at 40. A skewer should come out clean, with a few moist crumbs.
8. Cool in the tin for 10 minutes, then turn onto a wire rack to cool completely. If you can wait. (I rarely can.)

What I Learnt

I learnt that simplicity isn’t boring-it’s brave. This cake taught me not to overlook the ’humble’ bakes in favor of towering showstoppers. There’s a quiet confidence in something so unpretentious yet deeply satisfying.

There’s also something grounding about baking with sour cream. it taught me the joy of balance. That little edge of acidity doesn’t take away from the sweetness; it deepens it. It’s like in life. sometimes, a little tang, a little complication, makes everything richer.

And honestly? I learnt patience. The first time, I didn’t cream the butter long enough. The crumb was dense. But that’s baking-it teaches you to listen, to slow down, to trust the process. A life lesson wrapped in vanilla-scented batter.

FAQs

What Makes Nigella Lawson’s Sour Cream Cake So Moist?

The sour cream is the secret ingredient! It keeps the cake incredibly moist and gives it a rich, tender texture that other cakes sometimes lack. Plus, it adds a subtle tang that balances out the sweetness perfectly.

Can I Substitute Sour Cream With Something Else?

You can definitely substitute sour cream with plain yogurt for a slightly lighter texture. If you’re looking for a dairy-free version, coconut yogurt works well, too, though it will add a bit of coconut flavor to the cake.

How Do I Make Nigella’s Sour Cream Cake More Flavorful?

To amp up the flavor, you can add a teaspoon of vanilla extract or a zest of lemon. A drizzle of chocolate ganache or a handful of fresh berries on top after baking can take it to the next level. It’s all about balancing that rich, moist base with a little extra flair.