Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240g) full-fat sour cream
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1/4 cup (30g) powdered sugar
  • 1/2 cup (75g) fresh berries

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy, approximately 3 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and the sour cream, mixing on medium speed until the batter is smooth and glossy.
  4. Sift the flour, baking powder, and salt directly into the wet ingredients. Use a spatula or low mixer speed to fold the flour in just until no white streaks remain; do not overmix.
  5. Pour the batter into the prepared springform pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan briefly before transferring to a wire cooling rack to set completely.
  7. Dust the top with powdered sugar and garnish with fresh berries before slicing.