Vanilla Bundt Cake 2016 Recipes

MAGNOLIA BAKERY LEMON VANILLA BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Grease and lightly flour a 10" Bundt pan.
• In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes.
• Add the eggs, one at a time, mixing well after each addition.
• Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.
• Add the vanilla extract and the lemon zest and mix well.
• Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.
• Let cake cool in pan for 20 minutes.
• Remove from pan and cool completely on wire rack.

GLAZED VANILLA BUNDT CAKE

Steps:

• Preheat oven to 350°; grease and lightly flour a 12-cup Bundt pan.
• Measure the flour, baking powder, salt, and nutmeg into a bowl; sift or whisk to combine.
• Using a stand mixer with the paddle attachment, beat the butter and sugar on med-high speed until the mixture is very light in color--almost white--and the texture is fluffy, about 7 minutes; scrape down the sides of the bowl a few times during the process.
• Combine the egg whites and vanilla in a liquid measuring cup; with the mixer on medium speed, add the egg whites slowly (about 1/4 cup at a time), completely incorporating each before adding the next; scrape bowl as needed.
• Note--to me, the author makes the next steps more complicated in her description; here is what I do when adding the dry and wet ingredients-- add flour mixture alternately with milk, beginning and ending with flour mixture (flour, milk, flour, milk, flour).
• Author's instructions--Decrease mixer speed to low; add 1/3 of the dry ingredients to the mixer and incorporate on low speed, then increase to medium speed.
• Add 1 cup of the milk and mix briefly to incorporate; reduce speed to low again, add half the remaining dry ingredients, and mix to incorporate, then increase the speed to medium and beat for 1 minute.
• Repeat with the remaining 1 cup milk and the remaining dry ingredients, but stop mixing just before the flour is fully incorporated.
• Finish the mixing by hand, using a sturdy spatula and being sure to scrape up from the bottom of the bowl.
• Pour the batter into the prepared pan; bake for 45 minutes, then rotate the pan, lower oven temperature to 325°, and bake for 30 minutes more.
• It's ready when the sides pull away from the pan slightly and it springs back when pressed lightly in the center; the top will probably split; use a cake tester to check for doneness.
• Make the glaze while the cake is in the oven--measure the powdered sugar, cream, and vanilla into a small bowl and whisk until smooth.
• Let the cake cool for 15 minutes before turning it out.
• Whisk the glaze again until completely smooth, then use it immediately.
• Saturate the cake completely, using a pastry brush to coat the entire surface.
• Apply the entire amount of glaze; it will be enough for several coats.