Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- ½ cup sour cream (adds extra fluffiness)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients with the buttermilk, beginning and ending with dry. Mix just until combined.
- Fold in sour cream gently for extra moisture and fluffiness.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a vanilla glaze before serving.
Would you like me to also include a simple vanilla glaze recipe to drizzle on top for extra flavor?