Soured cream bundt cake with butter glaze from BBC Good Food

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Notes about this recipe

  • Recipe Notes

  • SCM on February 24, 2014

    Soured cream has been treated with lactic acid, which gives it the tangy taste. It has a thick texture and has about a 20 per cent fat content. Use it for making cheesecakes, dips, topping nachos, and in soups and sauces. Make your own sour cream by adding 1-2 tsp lemon juice to 150ml double or single cream.

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