A moist and delicious classic bundt cake, perfect for any occasion.
Ingredients:
- For the Cake:
- 221 cups all-purpose flour
- 121 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- For the Glaze:
- 2 cups powdered sugar
- 1/4 cup milk or heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Oven and Pan:
- Preheat your oven to $350^\circ$F ($175^\circ$C).
- Generously grease and flour a 10-inch bundt pan. Alternatively, use a baking spray with flour.
- Combine Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
- Add Sour Cream and Eggs:
- Stir in the sour cream until well combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Alternate Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, 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 toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 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 or powdered sugar to reach desired consistency.
- Glaze the Cake:
- Once the cake has cooled completely, drizzle the glaze over the top.
- Let the glaze set before slicing and serving.
Tips:
- Ensure all ingredients are at room temperature for optimal mixing.
- To prevent sticking, make sure to thoroughly grease and flour the bundt pan.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- For a lemon variation, add the zest of one lemon to the batter, and replace the vanilla extract in the glaze with lemon extract, and replace some of the milk in the glaze with lemon juice.