culinary review

Classic Yellow Bundt Cake

Last Modified: 01/11/08
First Published: 01/08/08
Views: 7574
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Views: 7574
This recipe is an adaptation from America’s Test Kitchen and it produces exactly what the namebundt_cake_pan suggests: a very basic, classic yellow bundt cake. This is one of those go-to recipes that is fool-proof and that turns out excellent every time you make it. The taste, is slightly sweet, very moist and buttery. We like to make this cake with a cream cheese glaze which compliments it nicely.
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General Info
Servings: 12
Total Cost: $3.90
Cost Per Serving: $0.32
Total Calories: 5,264
Calories/Serving: 439
Butter, Unsalted 1 Tablespoon 14.00 Grams $0.06 100
Flour, White Unbleached All Purpose 1 Tablespoon 0.27 Ounce $0.01 28
Flour, White Unbleached All Purpose 3 Cups 12.75 Ounces $0.42 1,365
Baking Powder, Clabber Girl 1 Teaspoon 4.80 Grams $0.03 0
Baking Soda, Generic 1/2 Teaspoon 2.40 Grams $0.01 0
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Lemon, Whole * 30.00 Grams $0.11 6
Extract, Vanilla Pure 1 Tablespoon 13.00 Grams $0.63 38
Buttermilk 3/4 Cups 180.00 Grams $0.30 90
Eggs, Chicken * 150.00 Grams $0.50 234
Egg Yolks * 17.00 Grams $0.17 55
Butter, Unsalted 18 Tablespoons 252.00 Grams $1.13 1,800
Sugar, White Granulated 2 Cups 400.00 Grams $0.53 1,548

12-14 servings

Pan coating
1 tablespoon butter, melted
1 tablespoon all-purpose flour

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon fresh lemon juicebaking_ingredients
1 tablespoon vanilla extract
¾ cup buttermilk
3 large eggs
1 large egg yolk
18 tablespoons butter
2 cups sugar


Heat the oven up to 350 degrees. Mash the butter together with the flour into a paste and brush evenly on the inside of the pan.

In a large bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl, whisk together the lemon juice, vanilla and butter milk together. In a third bowl, whisk together the eggs and the yolk gently.

Using an electric mixer, beat the sugar and the butter together until light and fluffy, 3 to 6 minutes. Beat the eggs in two batches, about 1 minute until incorporated. Reducing the mixer speed to low, mix incake_batter one-third of the flour mixer until just combined, add half of the buttermilk mixture. Repeat process again, adding half of the remaining flour mixture and all of the remaining buttermilk mixture. Mix in the rest of the flour mixture until combined thoroughly.

Into to the prepared pan, pour in the batter, smooth the top. Bake in the middle of the oven for 50 to 60 minutes until a wooden skewer comes out with a few moist crumbs. Rotate the pan halfway through baking. Let the cake cool for 10 minutes, then flip onto a wire rack and cool completely.