Monday, April 30, 2012

Classic Yellow Bundt Cake with Flavor Variations

This simple bundt cake can be combined with any of your favorite summer fruits and whipped cream to create gorgeous, satisfying desserts.  You can also use this base recipe and add some lemon or orange flavors for a brighter flavor.  Just look at my favorite combination...

This cake stays moist stored at room temperature in a cake carrier for several days and still tastes great. The longest it lasted at our house is 4 days...before it was all eaten.

Classic Yellow Bundt Cake:

3 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup buttermilk, room temperature
1 Tbsp pure vanilla extract or vanilla bean paste
1 Tbsp fresh lemon juice
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
2 cups sugar
3 large eggs, room temperature
1 large egg yolk, room temperature

Preheat oven to 350 degrees.  Grease and flour a 12 cup bundt pan.

In a large bowl, whisk together the flour, salt, baking powder, and baking soda.

In a glass measuring cup, stir together the buttermilk, vanilla extract, and lemon juice.

In a large stand mixer, beat the butter and sugar until light and fluffy, about 5 minutes.  Add the eggs and egg yolk, one at a time, and beat until combined.

Reduce the mixer speed to low and add 1/3 of the flour mixture followed by 1/2 of the buttermilk mixture.  Repeat with 1/2 of the remaining flour mixture followed by the remaining buttermilk mixture. Add the remaining flour mixture and mix just until combined. Scrape down the sides as needed.

Pour the cake batter into the prepared bundt pan (batter will be thick) and smooth out the top with rubber spatula.

Bake for 50-60 minutes, or until long wooden skewer inserted into center comes out with a few moist crumbs attached.

Let the cake cool in the pan on wire rack for 10 minutes, then flip out onto wire rack to cool completely.  Sprinkle with powdered sugar while still warm.  Enjoy!

Flavor Variations:

Lemon Bundt Cake:
Increase the amount of lemon juice to 3 Tbsp and add 3 Tbsp lemon zest to the buttermilk and vanilla mixture.

Orange Bundt Cake:
Add 2 Tbsp orange juice and 2 Tbsp orange zest to the buttermilk, vanilla, and lemon juice mixture.

Marble Bundt Cake:
Melt 3 ounces semisweet chocolate, 2 Tbsp unsalted butter, and 2 Tbsp unsweetened cocoa powder together in microwave, stirring often until smooth, about 1 minute.  Divide the cake batter into 2 bowls and stir the chocolate mixture into one of the bowls.  Pour the plain cake batter into the bundt pan, then top with the chocolate cake batter. Use a butter knife to swirl the batters together.

Recipe adapted from The America's Test Kitchen Family Baking Book

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  1. I have this baking as we speak! I didn't have any lemon, so I substituted a tsp of cream of tartar. We'll see how it goes!

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