Recipe: Classic Bundt cake | Vancouver Sun

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This classic Bundt cake is soft and delicious, and is perfect with a morning cup of coffee or an afternoon cup of tea:

Classic Bundt cake

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2 1/2 cups (625 mL) all-purpose flour

Pinch of salt

2 tsp (10 mL) baking powder

1 cup (250 mL) sugar

2 large eggs (room temperature)

2 large egg yolks

Grated lemon zest (one lemon)

3/4 cup (180 mL) vegetable oil

1/3 cup (80 mL) whole milk

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Powdered icing sugar for dusting

Preheat oven to 350 F. Grease and flour a 10-inch Bundt pan. In a large bowl whisk together the flour, baking powder and salt, set aside.

In a stand mixer beat together eggs, egg yolk and lemon zest until light and fluffy about 5 minutes, drizzle in the oil while continuing to beat on a low speed. Raise the speed once you have added the oil and continue to beat for an additional 3 minutes until smooth.

Transfer the batter to your prepared Bundt cake pan and bake for 45 minutes. Let cake cool completely before removing from pan. Dust with powdered icing sugar before serving.

Makes one cake. 

Maria Fazzari Larosa is a cookbook author (Maria’s Italian Cucina) from Burnaby who shares her recipe creations online @mariascucina on Instagram.

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