This cake only has 6 ingredients. It yields a cake with a moist and tender crumb. The cake can be glazed too. My favorite glaze for this cake is the lemon-lime glaze for a 7-up cake . Just mix 1 tablespoon lemon juice with 1 tablespoon lime juice to 1 cup confectioner’s sugar. It adds just the right amount of sweetness with a tangy citrus flavor.
Mama’s Bundt Butter Cake
Prep time: 20 minutes
Baking time: 40 minutes
227 grams unsalted butter, plus extra for greasing the pan
1 teaspoon vanilla extract
5 large eggs
338g superfine sugar
281g all purpose flour
2 teaspoons baking powder
Pre-heat the oven to 160˚C/325˚F. Grease a 10 inch bundt cake pan with butter, making sure to get inside all the crevices. Set aside.
In a large bowl, whisk together the flour and baking powder. Set aside.
In a mixing bowl, mix the butter on low speed to soften. Add the vanilla. Pour in the sugar all at once and mix on medium speed 2-3 minutes until the butter-sugar mixture is light and fluffy. Scrape down the sides.
Add the flour all at once to the butter mixture, and mix on low speed until the flour mixture is just incorporated. Scrape the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter top to dislodge any air bubbles.
Bake 35-40 minutes or until a skewer inserted near the center comes out clean. Cool in the pan 30 minutes on a wire cooling rack. Invert the pan and unmold the cake. Cool completely. Simply dust with powdered sugar, slice, and serve.