Bundt Cake Recipe

Oven and Pan

Preheat the oven to 350°F (175°C). Prepare a 10-cup bundt pan by thoroughly buttering all surfaces with about 2 tablespoons butter or spraying with nonstick spray. Sprinkle the floured 2 tablespoons of flour into the pan, rotate and tap out excess so an even thin coating remains; set pan aside.

Measure ingredients and bring eggs, butter, and milk to room temperature (about 20–30 minutes) for best texture.

Dry ingredients

In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly combined; set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat 1 cup softened unsalted butter and 2 cups granulated sugar on medium-high speed for 3–4 minutes, scraping the bowl occasionally, until the mixture is pale and fluffy.

Add eggs

Reduce mixer speed to low. Add the 4 large eggs one at a time, beating 20–30 seconds after each addition until just incorporated. Scrape down the bowl between additions to ensure even mixing.

Add liquids

With the mixer on low, add 2 teaspoons vanilla extract, 2 tablespoons vegetable oil, then add the dry ingredients in three additions alternating with the milk and sour cream: add one-third of the dry mix, then half of the 1 cup milk, then next third dry, the 1/2 cup sour cream, then the last third dry and the remaining milk. Beat only until just combined after each addition to avoid overmixing. Scrape the bowl and fold any streaks by hand with a spatula as needed.

The finished batter should be smooth, thick but pourable. If it appears too stiff, stir in up to 1–2 tablespoons additional milk.

Pour the batter into the prepared bundt pan, smoothing the top with a rubber spatula. Tap the pan gently on the counter 2–3 times to release any large air bubbles.

Place the pan on the center rack of the preheated oven. Bake at 350°F (175°C) for 45–60 minutes, or until a long skewer or thin knife inserted into the cake comes out clean or with just a few moist crumbs. Because bundt pans vary, begin checking at 40 minutes.

If the top is browning too quickly but the center is not set, tent the cake loosely with aluminum foil for the remainder of baking.

Remove the bundt pan from the oven and let it cool on a wire rack for 15–20 minutes. This short rest helps the cake pull away slightly from the pan for easier release.

Invert a cooling rack or large plate over the pan, then place your hand on the rack/plate and quickly flip the pan. Gently lift the pan off the cake. If it resists, tap the pan sides and base gently or let it rest another 5 minutes and try again.

Let the cake cool completely on the rack, about 1–1.5 hours, before glazing. Cooling fully prevents the glaze from sliding off.

Make glaze

In a small bowl, whisk together 1 1/2 cups powdered sugar, 2 tablespoons milk or cream, 1/2 teaspoon vanilla extract and 1 teaspoon finely grated lemon zest (if using) until smooth. Adjust consistency: add more powdered sugar to thicken or a few drops of milk to thin. Glaze should be thick but pourable.

Place the cooled cake on a serving plate and drizzle the glaze evenly over the top, letting it run down the sides. Allow glaze to set 15–20 minutes. Optionally dust with 1 tablespoon confectioners' sugar before serving.