Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined—do not overmix.
- Stir in the vanilla extract.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Dust with powdered sugar or glaze if desired. Slice and enjoy!
Would you like a glaze recipe or serving tips to go with this classic cake?