Butter Bundt Cake Recipe

Video Description

A moist, dense, devilishly-delicious cake that is made from only simple ingredients. The full recipe is described below (click "show more"): 1 1/2 cups (282.5g) butter, softened to room temperature 3 cups (600g) sugar 6 large eggs 1 teaspoon salt 2 teaspoons vanilla extract 1 tablespoon freshly-squeezed lemon juice 3 cups (about 360g) sifted all-purpose flour (sift first, then measure) 3/4 cup (177.5ml) whole milk 1. Center the oven rack and preheat the oven to 325°F. Spray a 10-inch-diameter Bundt pan with "baking" spray. (Baking spray contains flour.) 2. In the bowl of a standing mixer (or in any large bowl if using electric beaters), beat the butter and sugar together at medium-low speed until light and fluffy -- about 3 minutes. Beat in the eggs (add these one at a time if using electric beaters). Then beat in the salt, vanilla extract, and lemon juice. Scrape down the bowl as necessary. 3. At low speed, beat in the flour and milk in 3 alternating additions. Use a spatula to fold in any flour that has stuck to the walls of the bowl. 4. Spoon the batter into the prepared Bundt pan. Use a spatula to smooth the batter. Then, with the spatula, make a shallow "ditch" around the pan's central tube, pushing the batter away from the tube, and toward the walls of the pan. 5. Bake in the preheated oven until a toothpick or skewer inserted into the cake comes out clean -- about 1 hour 15 minutes. Cool the cake on a wire rack for 10-15 minutes, then unmold it onto a platter or plate. Cool completely before slicing and serving.