Soured Milk Cake Recipe (Simple Raisin Cake)
This soured milk cake recipe is a practical dessert with a quick prep. You mix the butter, sugar, eggs, and flour, then bake; the soured milk helps keep the crumb tender while vanilla and raisins add a gentle flavor. If you’re looking for how to make soured milk cake, these steps keep it easy and straightforward.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Lightly grease your cake pan; you can dust it with a bit of flour if you like.
Mix butter and sugar
Stir the slightly cooled melted butter and sugar together for 1–2 minutes, until well combined.
Add the eggs
Add the eggs one at a time, mixing briefly after each. Keep going until the batter looks smooth.
Combine soured milk and baking soda
Pour in the soured milk. Add the baking soda and mix right away; a little bubbling is normal.
Fold in flour and vanilla
Add the sifted flour and vanilla. Mix gently just until you don’t see dry flour—don’t overmix.
Add raisins and fill the pan
Toss the raisins with a pinch of flour so they don’t sink, then fold them in. Pour batter into the pan and level the top.
Bake and cool
Bake for about 25 minutes, until a toothpick comes out clean. Let the cake rest in the pan for 10 minutes, then turn out to cool.