INGREDENT
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk (or buttermilk for extra richness)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate dry and milk: Add the flour mixture in three parts, alternating with the milk. Start and end with the flour, mixing just until combined.
- Pour and smooth: 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.
- Cool the cake in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Optional glaze: Dust with powdered sugar or drizzle with a vanilla glaze before serving.
Let me know if you’d like a vanilla glaze recipe to go with it!