INGREDIENTS
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 5 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk, room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream the butter and sugar in a large mixing bowl using a hand or stand mixer until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Stir in vanilla extract.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving.
Let me know if you’d like a glaze or sauce to go with it!