A moist and tender vanilla bundt cake with a simple, sweet glaze. Perfect for any occasion!
Ingredients:
- For the Cake:
- 221 cups all-purpose flour
- 1 teaspoon baking powder
- 21 teaspoon baking soda
- 2<0>1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Glaze:
- 2 cups powdered sugar
- 41 cup milk (or heavy cream for a richer glaze)
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Pan: Preheat oven to $350^\circ$F ($175^\circ$C). Grease and flour a 10-inch bundt pan. Alternatively, use a baking spray with flour included.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Bake: Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Glaze the Cake: Once the cake is completely cooled, pour the glaze over the top, allowing it to drip down the sides.
- Serve: Slice and serve. Enjoy your delicious classic glazed bundt cake!