Step 1

Preheat oven to 350F Spray an 8x8 baking pan and line with a sheet of parchment paper with long ends. This will allow you to remove the cake for neater slicing. Note: you can use a 9x9 pan but check the cake at 20 minutes.

Step 2

In a mixing bowl whisk or beat the sugar and eggs until pale and foamy.

Step 3

Whisk in the sour cream, butter, vanilla, and nutmeg. Beat until everything is well incorporated and the mixture is smooth.

Step 4

Fold in the salt, baking powder, and baking soda until evenly incorporated, then fold in the flour, mixing just until no dry flour remains. Don't over mix at this point.

Step 5

Turn the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out without wet batter. Moist crumbs are fine, and you want to be sure not to over bake this cake or it will be dry. Note: check the cake on the early end, especially if your oven runs hot.

Step 6

Let the cake cool for 15 minutes, then lift it out using the parchment paper, to a cooling rack to cool further.

Step 7

When the cake is still a bit warm to the touch, brush the top with the melted butter and immediately sift the powdered sugar over the surface. You will want a nice thick layer of sugar, so I sift several layers until I'm satisfied.

Step 8

Store the cake on the counter, covered with foil.