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Vanilla breakfast bundt cake with white glaze and powdered sugar

Vanilla Breakfast Bundt Cake

A soft and lightly sweet vanilla bundt cake with a simple glaze, perfect for breakfast, brunch, or coffee time.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup plain yogurt
  • 1/2 cup whole milk
  • 1/2 cup powdered sugar for dusting or glaze
  • 2 tbsp milk for glaze
  • 1/2 tsp vanilla extract for glaze

Equipment

  • 1 Bundt pan For baking the cake
  • 2 Mixing bowls For wet and dry ingredients
  • 1 Whisk For mixing the batter
  • 1 Electric mixer For creaming butter and sugar
  • 1 Spatula For folding and scraping the batter
  • 1 Cooling rack For cooling the cake

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients gradually, alternating with the yogurt and milk. Mix only until combined.
  6. Pour the batter evenly into the prepared Bundt pan and smooth the top.
  7. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for about 10 to 15 minutes, then carefully turn it onto a cooling rack.
  9. Allow the cake to cool completely before adding the glaze or powdered sugar.
  10. For the glaze, mix the powdered sugar, milk, and vanilla extract until smooth, then drizzle it over the cooled cake.

Notes

For the best texture, avoid overmixing the batter. Let the cake cool completely before adding the glaze so it sets properly and does not melt into the cake.