Editor’s Note (April 20, 2019): Text edited for clarity.
This homemade from scratch cake is tender, moist and buttery. The recipe is courtesy of Land-O-Lakes. I discovered it via a google search for a buttery vanilla cake with sour cream. Since I love and trust this brand, I made the cake. Perfect the first time! Excellent with or without glaze. I only changed the name of this recipe. Ingredients are the same.
This recipe contains baking powder and baking soda. They lose their effectiveness after sitting in the pantry for a long time. Typically, they last anywhere from 6 months to 1 year. Before using, test both to make sure they’re active. If they’re inactive, the cake will be flat and inedible. Avoid.
Baking Powder Test. Place 1/2 teaspoon of baking powder in 1/4 cup of boiling hot water. Active baking power will fizz vigorously. Perfect for baking. Do not use if it fizzes lightly or not at all.
Baking Soda Test. Drop 1/2 teaspoon of Baking Soda in a 1/4 cup of vinegar. Fresh baking soda will fizz vigorously. Do not use if it fizzes lightly or not at all.
I baked this cake in my favorite “old” bundt pan. It has an important part in my successful comeback experience. A few years ago, I purchased the scratchy/dented pan from a family member for $5. Used it to bake a Cornbread Bundt Cake. Shared the recipe on Twitter and Facebook. I was surprised to receive several positive responses. All of the kind words encouraged me to keep going.
The positivity from kind words inspired me to push hard to revive my “almost dead” food blogging career. My dream was resurrected with prayer, deep research, and a fierce work ethic. Start where you are with what you have. Persistence wears down resistance. Winners never quit!