Classic Bundt Cake
A traditional, fine pound cake baked in the signature ring-shaped fluted mold and dusted with powdered sugar.
- 65 min
- 363 kcal / serving
- easy
- vegetarian
- Protein
- 4.9 g
- Fat
- 18.8 g
- Carbs
- 42 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g butter (softened)
- 200 g sugar
- 1 pack vanilla sugar
- 4 pc egg (medium)
- 300 g wheat flour
- 50 g cornstarch
- 1 pack baking powder
- 1 pinch salt
- 60 ml milk
- 2 tbsp powdered sugar (for dusting)
Method
- Preheat the oven to 180 °C (top/bottom heat) and very thoroughly grease and flour a Bundt pan.
- Cream the softened butter with sugar and vanilla sugar until fluffy and pale.
- Add the eggs one at a time, beating for about 30 seconds after each addition to fully incorporate.
- Sift and mix the flour, cornstarch, baking powder, and salt, then quickly fold into the batter alternating with the milk.
- Fill the smooth batter evenly into the prepared Bundt pan and level the top slightly.
- Bake on the lower rack for about 50-55 minutes, let cool in the pan for 10 minutes, turn out, and dust with powdered sugar.
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