Vanilla Bean Sour Cream Cake

Simone Austin

Ingredients:

  • 6 scoops Glucerna Powder
  • 1 ¼ cups self raising flour
  • 100ml sour cream
  • 125ml natural yoghurt
  • ½ cup caster sugar
  • 2 eggs
  • 1 ¼ cups extra virgin light olive oil
  • ½ teaspoon vanilla bean extract
  • ½ teaspoon lemon rind, finely grated
  • Extra yoghurt for serving
  • Fresh raspberries for serving

Method:

  1. Preheat the oven to 180 degrees Celsius
  2. Grease a ring tin or 20cm round cake tin
  3. In a mixing bowl whisk or beat the oil, sugar, eggs, vanilla bean, lemon rind and sour cream.
  4. In a small bowl or glass mix the Glucerna powder with the yoghurt and add to the other wet mix
  5. Add in the flour gradually and beat until you have a smooth batter
  6. Pour the batter into the cake tin and bake for 30minutes or until golden brown and a cake tester comes out clean.
  7. Cool in the tin on a wire rack. When cold turn out and serve a slice with a dollop of natural yoghurt and handful of berries.

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