Butter Bundt Cake

Butter Bundt Cake 

Ingredients:

• For the cake:
• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream or buttermilk
• For the glaze (optional):
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, or use a non-stick Bundt pan with cooking spray.

2. Mix the dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar:

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.

4. Add the eggs and vanilla:

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Alternate adding dry ingredients and sour cream:

With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined—do not overmix.

6. Pour the batter into the Bundt pan:

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

7. Bake the cake:

Bake the cake for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. The top should be golden and firm.

8. Cool the cake:

Allow the cake to cool in the pan for about 10-15 minutes. Then, turn it out onto a wire rack to cool completely.

9. Prepare the glaze (optional):

While the cake is cooling, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled cake.

10. Serve:

Slice and serve the cake. It’s delicious on its own, or you can enjoy it with fresh berries or whipped cream.

Enjoy your buttery, rich Bundt cake!