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In a mixing bowl, add
Unsalted Butter (2/3 cup)
Caster Sugar (3/4 cup)
Vanilla Extract (1 tsp)
. Beat with an electric mixer until combined.
, one at a time. Beat together.
Carefully fold in half of the
Self-Rising Flour (1 3/4 cups)
. Add half of the
Sour Cream (1 cup)
and mix in. Add the remaining flour and sour cream and stir until combined.
Transfer the batter into a lightly greased fluted bundt pan. Smooth the surface until even.
Bake at 180 degrees C (350 degrees F) for 35 minutes, or until a skewer inserted into the center of the cake comes out clean.
Let cake cool in the pan for 5 minutes.
Flip cake onto serving platter and let cool completely. Sprinkle with
Powdered Confectioners Sugar (to taste)
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