Vanilla Bundt Cake using Butter Pound Cake Recipe
Coooking Temperature: 325°F/165°C/Gas mark 3
Calories: 14
Adjust Servings Here: 12 servings
Description
This classic vanilla bundt cake is based on my moist butter pound cake in a bundt pan. Soft, buttery and moist that's perfect on its own with powdered sugar. You can bake it in a bundt pan, or a loaf pan.
Ingredients
Cake Batter
- 227 g (1 cup) Unsalted butter
- 300 g (1½ cup) White sugar
- 240 g (2 cups) Cake flour (or all-purpose flour)
- 4 large Eggs large
- 1 tsp Baking powder
- ½ tsp Salt
- 240 ml (1 cup) Buttermilk
- 1 tsp Vanilla extract
Vanilla Glaze (optional)
- 225 g (8 oz) Powdered sugar
- 3 tbsp Milk (up to 5 tbsp)
- 1 tsp Vanilla extract
- 1 tsp Orange zest (optional)
- 1 tsp Lemon zest (optional)
Instructions
- Prep: Preheat oven to 325°F/165°C/Gas mark 3. Butter and flour a 10-cup bundt cake pan, making sure to get the nooks and crannies so the cake releases easily. You can also use a 9 x 5-inch loaf pan.
- Dry ingredients: In a bowl, sift together the flour, baking powder, and salt. Set aside240 g Cake flour, 1 tsp Baking powder, ½ tsp Salt
- Wet ingredients: In the bowl of a stand mixer with the paddle attachment, cream butter, and sugar until light and fluffy. Add the eggs one at a time followed by the vanilla extract,227 g Unsalted butter , 300 g White sugar, 4 large Eggs, 1 tsp Vanilla extract
- Dry to wet ingredients: Next, add the flour and buttermilk in three batches. Scrape the sides of the bowl to ensure a smooth batter.240 ml Buttermilk
- Bake: Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air pockets. Bake for 40 to 45 minutes until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely. Dust with powdered sugar before serving.
- Vanilla glaze (optional): In a bowl, combine the powdered sugar with milk and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze)225 g Powdered sugar, 3 tbsp Milk , 1 tsp Vanilla extract, 1 tsp Orange zest, 1 tsp Lemon zest
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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