Ingredients 

3 sticks softened butter (340g) one salted, two unsalted

3 cups caster sugar

6 eggs

8 ounces (230g) sour cream

3 cups all purpose flour

1/4 teaspoon baking soda

2 teaspoons vanilla

Method

1. Heat oven to 180C and butter and flour a large bundt cake tin very well. 

2. In a stand mixture, cream butter and sugar for five mins. 

3. Beat eggs in a separate bowl and add to sugar mixture along with the sour cream and mix until combined (don’t worry if it looks a bit lumpy at this stage). 

4. In a separate bowl, whisk the flour and baking soda together. Add vanilla to the cake batter along with the baking soda and flour. Mix on a medium speed and when all ingredients are combined, beat on high for five minutes.

5. Pour the mixture into the prepared caked tin and into the middle of the oven and bake until the cake does not move, approx 80 minutes. Baking time will vary based on your oven.