Basic bundt cake recipe

• 1 cup (2 sticks) of unsalted butter at room temperature (Keep a little extra at hand for buttering the pan)
• 3 cups of all-purpose flour (Keep a little extra at hand for powdering the pan)
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 2 1/2 cups of granulated sugar
• 6 large eggs
• 1 cup of sour cream

1. Preheat your oven to 350°F/180°C/Gas mark 4 and butter and flour a standard bundt pan, which should be available at your local supermarket.

2. In a medium bowl, combine the flour, baking soda, and salt and then set it to one side.

3. Beat the butter and granulated sugar until they form a light and fluffy mixture. This should take between 4 and 5 minutes using an electric mixer on a medium-high speed.

4. Then add the eggs one at a time to the sugar and butter mixture, make sure you beat the mixture well after adding each egg. (A teaspoon of lemon or vanilla essence can also be added at this step for a bit of extra flavour).

5. Put your mixer on low and alternately add the dry mixture from step 2 and the sour cream. Use a 3:2 ratio beginning and ending with the dry mixture, for example approximately 3 tablespoons of the flour mixture followed by about 2 tablespoons of sour cream.

6. Spoon the completed batter into the bundt pan you buttered and floured in step 1. Smooth the top of the batter with a rubber spatula and firmly tap the pan on your kitchen counter in order to level the batter.

7. Bake the cake for between 55 and 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.

8. Leave the cake to cool in its pan for 30 minutes, then turn it out onto a cooling rack to cool completely.

This bundt recipe is great because you can add fruits, spices, lemon juice or nuts to it for a unique cake. You can even make it a chocolate bundt cake by substituting a 1/3 cup of the flour with a 1/3 cup of cocoa powder and blending that cocoa into the dry mixture described in step 2.

Enjoy!