Try this Classic Yellow Bundt Cake recipe, or contribute your own.
Suggest a better description1) Adjust oven rack to lower middle position and heat oven to 350. Grease and flour 12 cup non-stick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, vanilla, and lemon juice together.
2) Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduced speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping bowl as needed.
3) Scrape batter into prepared ban and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cook cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 441 | ||
Calories from Fat: 306 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 20.2g | 101 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 205.2mg | 63 % | |
Sodium 139.5mg | 5 % | |
Potassium 152mg | 4 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 25.2g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 441
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