Vanilla Bundt Cake

This classic vanilla cake is excellent to serve with the afternoon tea.

Ingredients serve 8 – 10

200 g butter

200 g caster sugar

1 tsp vanilla extract

3 eggs (150g)

125 ml buttermilk

225 g self raising flour

Method

Preheat the oven to 160ºC normal bake. Place butter, sugar and vanilla in a mixing bowl and beat until light and creamy. Add eggs, one at a time and beat after each addition. Blend buttermilk evenly into the mixture. Fold the flour in until the batter is smooth. Pour the finished batter into a greased Bundt tin and bake in the oven for approx. 50 minutes. Remove from the oven and turn upside down on a tray with a piece of baking paper. Leave the tin on until the cake has completely cooled approx. 1 hour. Decorate with fondant or dust with icing sugar.

Note: Add ¼ tsp salt if you are using unsalted butter. Use the seeds of 1 vanilla pod instead of vanilla extract.