They are fairly easy to find at major local retailers. If you don't have sour cream on hand, fret not, Italian-cuisine trailblazer Giada de Laurentis has another tip for achieving gooey deliciousness.
Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases. Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time ...
For her weekend baking, Chef Jill recently whipped up a mean Lemon, Yogurt and Milk Chocolate Pound Cake, which delivers the simple flavors that rock in a subtle yet easily perceptible manner.