Vanilla Sour Cream Bundt Cake

What you need

• 375 g (3 cups) all-purpose flour, plus extra for the pan
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 225 g (2 sticks) unsalted butter, softened, plus extra for the pan
• 1 lemon, zest only
• 400 g (2 cups) granulated sugar
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 240 g (1 cup) sour cream, at room temperature
• 60 ml (1/4 cup) whole milk, at room temperature
• powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F) with a rack in the middle.

2. 2

   Brush a 10-12 cup (about 25 cm) Bundt pan generously with soft butter, reaching into every groove, then dust with flour and tap out the excess.

3. 3

   Whisk the flour, baking powder, baking soda and salt together in a bowl.

4. 4

   In a large bowl, beat the butter with the lemon zest using an electric mixer for 1 min.

5. 5

   Add the sugar and beat until pale and fluffy, 3-4 min.

6. 6

   Beat in the eggs one at a time, letting each disappear before adding the next, then mix in the vanilla.

7. 7

   Stir the sour cream and milk together in a jug until smooth.

8. 8

   On low speed, add the dry mixture in three parts, alternating with the sour cream mixture in two. Stop as soon as no dry streaks remain.

9. 9

   Spoon the batter into the pan, level the top and tap the pan on the counter to knock out air pockets.

10. 10

    Bake until the cake is golden and a skewer pushed into the thickest part comes out clean, 55-65 min.

11. 11

    Cool the cake in the pan on a rack for 15 min, then turn it out onto the rack.

12. 12

    Let it cool completely, about 1 hour, then dust with powdered sugar before slicing.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.