Six-Cup Vanilla Pound Bundt

RatingDifficultyBeginner

Vanilla is a popular favourite, and this simple recipe is a quick and easy way to please everyone!

Six-Cup Vanilla Pound Bundt

Yields8 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 1 ½ cups flour
 ½ tsp salt
 ¼ tsp baking soda
 ½ cup butter, softened
 1 ½ cups sugar
 4 eggs
 1 tsp vanilla extract
  cup plain yoghurt
Bakeware

1

Preheat oven to 175°C. Prepare the Bundt pan with shortening and flour or baking spray.

2

In small bowl, mix together the flour, baking soda and salt; set aside.

3

In another bowl, blend the sugar, butter and eggs. Add the vanilla, flour mixture and yogurt, and blend until smooth.

4

Pour into your prepared Formed 6-Cup Bundt Pan and tap gently on the counter to release air bubbles.

5

Bake for 35-40 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

6

Remove from oven and let cool for 10 minutes before inverting onto a cooling rack.

7

Dust with powdered sugar or top with a simple glaze.

Category

Ingredients

 1 ½ cups flour
 ½ tsp salt
 ¼ tsp baking soda
 ½ cup butter, softened
 1 ½ cups sugar
 4 eggs
 1 tsp vanilla extract
  cup plain yoghurt
Bakeware

Directions

1

Preheat oven to 175°C. Prepare the Bundt pan with shortening and flour or baking spray.

2

In small bowl, mix together the flour, baking soda and salt; set aside.

3

In another bowl, blend the sugar, butter and eggs. Add the vanilla, flour mixture and yogurt, and blend until smooth.

4

Pour into your prepared Formed 6-Cup Bundt Pan and tap gently on the counter to release air bubbles.

5

Bake for 35-40 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

6

Remove from oven and let cool for 10 minutes before inverting onto a cooling rack.

7

Dust with powdered sugar or top with a simple glaze.

Six-Cup Vanilla Pound Bundt
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