Super Sponge Bundt Cake

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Super Sponge Bundt Cake – Light, Moist, and Perfectly Airy

If you’re craving a beautifully light, fluffy, and moist cake that melts in your mouth, this Super Sponge Bundt Cake is your go-to recipe. Ideal for brunches, afternoon tea, or any celebration, this elegant cake is easy to make and even easier to enjoy.

Why You’ll Love This Recipe:

  • Ultra-light texture: Thanks to the creamed butter-sugar base and proper mixing technique.
  • Moist and tender crumb: Perfectly balanced with milk and eggs.
  • Beautiful presentation: The bundt pan creates a striking cake shape with minimal effort.
  • Versatile flavor: A hint of lemon zest makes it bright and fresh—optional but recommended!

Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 1½ cups (300 g) granulated sugar
  • 1 cup (2 sticks or 8 oz) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Zest of 1 lemon (optional for a citrusy lift)

Instructions:

1. Prepare the Pan

Preheat your oven to 350°F (175°C). Generously grease a bundt pan with butter or non-stick spray, making sure to get into all the crevices. Lightly dust with flour to prevent sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

  • Flour
  • Baking powder
  • Salt
    Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the butter and sugar together:

  • Start on low speed and gradually increase to medium-high.
  • Beat for 4–5 minutes until the mixture is pale and fluffy.
    This step is key for achieving a light sponge texture.

4. Add the Eggs

Add eggs one at a time, beating well after each addition.
Tip: Room temperature eggs blend better, resulting in a smoother batter.

5. Combine the Wet and Dry Mixtures

Stir the vanilla into the milk. Then, with the mixer on low:

  • Alternate adding the dry ingredients and milk mixture to the batter.
  • Start and end with the dry ingredients.
    This prevents over-mixing, helping the cake stay tender.

6. Add Lemon Zest (Optional)

Fold in the lemon zest gently for added brightness.

7. Bake the Cake

Pour the batter into the prepared bundt pan. Smooth the top with a spatula and tap the pan on the counter to release any air bubbles.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve

  • Let the cake cool in the pan for 10–15 minutes.
  • Then invert it onto a wire rack to cool completely.

Optional Toppings:

  • A light lemon glaze or vanilla sugar glaze
  • A dusting of powdered sugar for a simple, elegant finish

Tips for the Perfect Sponge Cake:

  • Don’t skip the creaming step—it’s what gives the cake its airy texture.
  • Use room temperature ingredients for better mixing.
  • Avoid over-mixing when adding flour and milk.

Whether you serve it plain, glazed, or dressed with whipped cream and berries, this Super Sponge Bundt Cake is a timeless treat that never fails to impress.

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