Ingredients:
For the Cake:
• 1 cup (230g) unsalted butter, softened
• 2 ¾ cups (550g) granulated sugar
• 5 large eggs
• 3 cups (360g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (240ml) whole milk
• 1 tablespoon vanilla extract
For the Glaze:
• 2 cups (250g) powdered sugar
• 3–4 tablespoons milk or lemon juice
• ½ teaspoon vanilla extract (optional)
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Instructions:
- Preheat and Prep:
• Preheat your oven to 325°F (160°C).
• Grease and flour a Bundt pan well. - Make the Batter:
• In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).
• Add eggs one at a time, beating well after each.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Add flour mixture to the butter mixture alternately with milk, beginning and ending with flour.
• Stir in vanilla. - Bake:
• Pour batter into prepared pan.
• Bake for 60–75 minutes, or until a toothpick inserted comes out clean.
• Let it cool in the pan for 15–20 minutes, then turn out onto a wire rack. - Glaze:
• Mix powdered sugar, milk or lemon juice, and vanilla until smooth.
• Drizzle over warm cake so it soaks in beautifully.