A timeless and delicious bundt cake with a simple, sweet glaze. Perfect for any occasion.
Ingredients:
- For the Cake:
- 221 cups all-purpose flour
- 121 teaspoons baking powder
- 21 teaspoon baking soda
- 21 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 143 cups granulated sugar
- 2 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 Oven and Pan:
- Preheat oven to 350°F (175°C).
- Generously 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 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:
- In a separate bowl, measure your buttermilk.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Bake the Cake:
- 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 the Cake:
- 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. Add more milk to thin the glaze, or more powdered sugar to thicken it, 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!