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Buttery Sour Cream Snack Cake
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1 cup sugar

3/4 cup Land O Lakes® Butter, softened

1 cup sour cream

3 large Land O Lakes® Eggs

2 teaspoons vanilla  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt


1 1/2 cups powdered sugar

1 tablespoon Land O Lakes® Butter, softened

1 to 2 tablespoons milk

 *Substitute 1 teaspoon almond, lemon or orange extract.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 12-cup Bundt® or tube pan; set aside. (If using no-stick cooking spray, do not flour pan.)

  2. STEP 2

    Combine sugar and 3/4 cup butter in bowl. Beat at medium speed until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed.

  3. STEP 3

    Add all remaining cake ingredients. Beat at low speed, scraping bowl often, until smooth.

  4. STEP 4

    Spoon batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely.

  5. STEP 5

    Stir together powdered sugar and 1 tablespoon butter in bowl. Beat with whisk, adding enough milk for desired glazing consistency. Drizzle over cooled cake.

Tip #1

- Cover; store at room temperature up to 3 days. Unglazed cake may be frozen up to 2 months. Wrap in plastic freezer wrap and aluminum foil.

Tip #2

- Any of the flavor variations can be made into cupcakes. Prepare cake batter as directed above. Spoon batter into paper-lined or lightly greased muffin cups filling 3/4 full. Bake 18-22 minutes or until cupcakes are lightly browned.

Tip #3

Toasted Coconut Snack Cake: Gently stir in 1/2 cup toasted pecans, walnuts or almonds and 3/4 cup coconut into cake mixture. Bake and glaze cake as directed above. Sprinkle toasted coconut over glazed cake. Cranberry Orange Snack Cake: Gently stir in 1 cup sweetened dried cranberries and 1 tablespoon grated orange zest into cake mixture. Bake as directed above. Substitute orange juice for milk in glaze.

Tip #4

- If desired, omit glaze; sift powdered sugar over cooled cake.

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