Classic Southern Bundt Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 3 cups (375 g) all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1 cup (225 g) unsalted butter, softened
05 - 2 1/2 cups (500 g) granulated sugar
06 - 4 large eggs
07 - 1 tablespoon vanilla extract
08 - 1 cup (240 ml) buttermilk

→ For the Cream Cheese Glaze

09 - 4 oz (115 g) cream cheese, softened
10 - 1 cup (120 g) powdered sugar
11 - 2–3 tablespoons milk (adjust for desired consistency)
12 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or a loaf pan.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
04 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
05 - Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix until just combined.
06 - Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
07 - In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and milk, mixing until the glaze is smooth and pourable. Stir in the vanilla extract.
08 - Once the cake is completely cooled, drizzle the cream cheese glaze over the top.
09 - Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

# Notes:

01 - For extra flavor, add a tablespoon of lemon zest to the batter.
02 - You can freeze the cake (without glaze) for up to 3 months; thaw overnight in the fridge and glaze before serving.
03 - If you don't have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.

Back