Ingredients
Butter:
1 cup of butter,
softened to room temperature.
Sugar: 2 cups of granulated sugar.
Eggs: 4 large eggs.
Vanilla: 2 tablespoons of vanilla extract (1 tablespoon is listed twice in the ingredients).
Flour: 3 cups of all-purpose flour.
Leavening: 1/2 teaspoon of baking powder.
Salt: 1/4 teaspoon of salt.
Detailed
Instructions
1. Preparation and PreheatingPreheat your oven to 350°F (175°C).Generously grease and flour a Bundt pan (like the one shown in the image) to ensure the cake releases easily after baking.
2. Creaming the BaseIn a large mixing bowl, beat the softened butter and sugar together using an electric mixer.Continue mixing for about 3–5 minutes on medium-high speed until the mixture is light, fluffy, and pale in color. This process incorporates air, which is vital for the cake’s texture.
3. Adding Liquid IngredientsAdd the eggs one at a time, beating well after each addition to ensure they are fully emulsified into the butter mixture.Mix in the vanilla extract.
4. Incorporating Dry IngredientsIn a separate bowl, whisk together the all-purpose flour, baking powder, and salt.Gradually add the dry ingredients to the wet mixture on low speed. Mix only until the flour is just incorporated; over-mixing at this stage can make the cake tough.
5. Baking ProcessPour the thick batter into your prepared pan and smooth the top (as seen in the top-left photo).Bake for 50 to 60 minutes. You can check for doneness by inserting a toothpick or wooden skewer into the center; if it comes out clean, the cake is ready.6. Cooling and ServingAllow the cake to cool in the pan for about 10 minutes.
Carefully invert the cake onto a wire rack or serving plate to cool completely before slicing (as shown in the final result photo).
