I found this recipe last year, I needed to bake a cake but I was out of cake mix and I didn’t want to run to the store so I looked online for something that was simple, easy and had ingredients I already had on hand. This is my go to recipe when I need to bake or craving some vanilla cake.
What You Need:
***I would like to note that I had fully intended to take pictures of the process but when I went to make the cake, we were out of a few things and I didn’t make it to the store so pictures will be added soon.
I found this recipe from I am Baker.
Preheat your oven to 350 degrees F and spray your Bundt pan with cooking spray, it says to grease and flour but I use cooking spray and it comes out no problem.
Before I continue on, the recipe calls for room temperature eggs and softened butter. I usually pull out my butter like an hour before baking but I always forget to pull out the eggs, I’m no professional baker so I don’t know what the difference is between using room temperature eggs and ones straight out of the refrigerator.
Okay back to baking, beat 1 cup sugar, 1/2 cup ( 1 stick) butter and 2 eggs with mixer at medium speed until well blended. Then add in 3/4 cup milk and 2 teaspoons vanilla and mix well.
Next you will add 2 cups flour, 2 teaspoons baking powder and 1/4 teaspoon salt and beat for about 1 minute or until smooth.
Pour into your prepared pan and bake for 30 minutes or until toothpick inserted into the center comes out clean.
Gently loosen cake from pan using a knife and turn out onto a wire rack to cool completely
Now to make the glaze, put 2 cups powder sugar, 2 tablespoons milk, 1 teaspoon lemon juice and 1/2 vanilla extract in medium bowl and mix until incorporated. If the glaze is not runny enough, add more milk. The glaze needs to be thick enough to hold its drip on the cake but runny enough to pour.
I provided a recipe card for you to save or print out.