In a mixing bowl, add Unsalted Butter (150 gram), Caster Sugar (3/4 cup) and Vanilla Extract (1 teaspoon). Beat with an electric mixer until combined.
Add in Egg (2), one at a time. Beat together.
Carefully fold in half of the Self-Rising Flour (1 3/4 cup). Add half of the Sour Cream (250 gram) 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).