Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract (or 1 vanilla bean, seeds scraped)
- 1 cup (240ml) sour cream
- 1/2 cup (120ml) whole milk
Vanilla Glaze:
- 2 cups (240g) powdered sugar
- 3-4 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract (or vanilla bean seeds).
- In a separate bowl, combine sour cream and milk.
- Gradually add flour mixture to butter mixture in three parts, alternating with sour cream mixture, beginning and ending with flour mixture. Mix just until combined.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Whisk together powdered sugar, milk, vanilla extract, and salt until smooth. Add more milk if needed to reach desired consistency.
- Pour glaze over cooled cake and let set before serving.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes