Classic Yellow Bundt Cake
By America's Test KitchenPublished on August 25, 2013
Time
1¾ hours, plus 2 hours cooling
Yield
Serves 12 to 14
Ingredients
3 cups (15 ounces/425 grams) all-purpose flour 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda ¾ cup buttermilk, room temperature1 tablespoon vanilla extract 1 tablespoon lemon juice 18 tablespoons (2¼ sticks) unsalted butter, cut into 18 pieces and softened2 cups (14 ounces/397 grams) sugar 3 large eggs, plus 1 large yolk, room temperature
Before You Begin
If desired, drizzle with a glaze (see related recipes) or dust lightly with confectioners’ sugar before serving.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, vanilla, and lemon juice together.
- Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed.
- Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
Time
1¾ hours, plus 2 hours coolingYield
Serves 12 to 14Ingredients
3 cups (15 ounces/425 grams) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk, room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice
18 tablespoons (2¼ sticks) unsalted butter, cut into 18 pieces and softened
2 cups (14 ounces/397 grams) sugar
3 large eggs, plus 1 large yolk, room temperature
Ingredients
3 cups (15 ounces/425 grams) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk, room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice
18 tablespoons (2¼ sticks) unsalted butter, cut into 18 pieces and softened
2 cups (14 ounces/397 grams) sugar
3 large eggs, plus 1 large yolk, room temperature
Ingredients
3 cups (15 ounces/425 grams) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk, room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice
18 tablespoons (2¼ sticks) unsalted butter, cut into 18 pieces and softened
2 cups (14 ounces/397 grams) sugar
3 large eggs, plus 1 large yolk, room temperature
Before You Begin
If desired, drizzle with a glaze (see related recipes) or dust lightly with confectioners’ sugar before serving.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, vanilla, and lemon juice together.
- Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed.
- Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
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