Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 cup sour cream or buttermilk
- 1 tablespoon vanilla extract
Optional Add-ins:
- 1 cup chocolate chips, nuts, or fruit
- Zest of 1 lemon or orange for extra flavor
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
Preheat the Oven: Set your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter and a light dusting of flour to prevent sticking.
Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In another bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy. This process helps create a soft texture.
Add the Eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
Incorporate the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or buttermilk). Stir in the vanilla extract and any optional add-ins like chocolate chips, nuts, or citrus zest.
Transfer to Bundt Pan: Pour the batter into the greased Bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake the Cake: Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool Before Releasing: Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack. Allow it to cool completely before adding any glaze or toppings.
Prepare the Glaze (Optional): Whisk together powdered sugar, milk (or lemon juice), and vanilla extract. Drizzle over the cooled Bundt Cake for a sweet finish.
Serve and Enjoy: Slice and serve with coffee, tea, or a scoop of vanilla ice cream for a perfect treat!
Notes
- For extra moisture, replace half of the butter with Greek yogurt.
- If using fresh fruit, toss it in a bit of flour before adding it to the batter to prevent sinking.
- Store at room temperature for up to 3 days, in the fridge for a week, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 442.58
- Sugar: 129.0g
- Sodium: 150mg
- Fat: 21.0g
- Saturated Fat: 10.5g
- Unsaturated Fat: 8.58g
- Trans Fat: 0g
- Carbohydrates: 57.42g
- Fiber: 0.75g
- Protein: 5.83g
- Cholesterol: 62.0mg