CLASSIC VANILLA BUNDT CAKE
INGREDIENTS
- 2 ½ CUPS ALL-PURPOSE FLOUR
- 2 ½ TEASPOONS BAKING POWDER
- ½ TEASPOON SALT
- 1 CUP (2 STICKS) UNSALTED BUTTER, SOFTENED
- 2 CUPS GRANULATED SUGAR
- 4 LARGE EGGS
- 1 TABLESPOON VANILLA EXTRACT
- 1 CUP WHOLE MILK
- (OPTIONAL: ZEST OF 1 LEMON OR ORANGE)
INSTRUCTIONS
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PREHEAT OVEN TO 350°F (175°C). GREASE AND FLOUR A BUNDT PAN.
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MIX FLOUR, BAKING POWDER, AND SALT IN A BOWL.
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BEAT BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY (3–5 MINUTES).
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ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH. STIR IN VANILLA.
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ALTERNATE ADDING FLOUR MIX AND MILK TO THE BATTER. START AND END WITH FLOUR.
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POUR BATTER INTO PAN AND SMOOTH THE TOP.
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BAKE FOR 50–60 MINUTES, OR UNTIL A TOOTHPICK COMES OUT CLEAN.
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LET COOL 15 MINUTES, THEN TURN OUT ONTO A WIRE RACK TO COOL COMPLETELY.
OPTIONAL GLAZE
- 1 CUP POWDERED SUGAR
- 2–3 TABLESPOONS MILK OR LEMON JUICE
- MIX AND DRIZZLE OVER COOLED CAKE.
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