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An elegant bundt cake with a sweet glaze cascading down its sculptural ridges makes a beautiful family dessert. This versatile, simple cake is perfect for everyday baking and special occasions.
Preheat oven to 350°F (175°C). Generously grease and lightly flour a standard bundt pan, making sure to coat all ridges thoroughly.
In a large bowl, cream together softened butter and granulated sugar on medium speed for 3–4 minutes, until light and fluffy.
Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix just until combined.
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. On low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with dry ingredients, mixing just until no streaks remain.
Pour batter evenly into the prepared bundt pan. Smooth the top with a spatula and tap the pan gently to remove air bubbles.
Bake for 50–60 minutes, rotating the pan halfway through for even baking, until a toothpick inserted comes out clean.
Cool cake in the pan on a wire rack for 20 minutes, then carefully invert onto the rack to release. Allow to cool completely before glazing.
For the glaze, whisk powdered sugar, lemon juice, and milk (for glaze) together until smooth and pourable. Drizzle glaze over the cooled cake, letting it cascade down the ridges.
