Belcour Sour Cream Guava Cake

Method

1. Preheat oven to 350 degrees
2. Grease and flour a bunt pan
3. Whisk the sifted flour and baking powder together in a bowl.
4. Cream butter and sugar together with a stand mixer fitted with the paddle attachment.
5. Add the salt and the eggs, one at a time.
6. Add sour cream, vanilla and lemon zest and continue mixing, just until combined.
7. Gradually fold the flour mixture into the creamed butter mixture in thirds.
8. Bake for one hour and allow cake to cool.
9. In a small saucepan melt a jar of Belcour Guava Preserve (or Belcour Pineapple Jam) and pour over the top of the cooled cake. Serve with vanilla Ice Cream.