Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup buttermilk, room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- 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, beat the butter and sugar together on medium speed until light and fluffy (about 3–4 minutes).
- Add eggs and vanilla: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Combine wet and dry: Add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the flour. Mix until just combined — do not overmix.
- Pour and bake: Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula if needed.
- Bake: Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
- Optional glaze: Dust with powdered sugar or drizzle with a simple vanilla glaze if desired.
Let me know if you’d like a glaze recipe or ideas for variations!