Bundt Cakes Laveen: The Delicious Revival of a Timeless Classic in Arizona
This soft, buttery vanilla Bundt cake is a local favorite in Laveen—simple, elegant, and perfect for birthdays, brunches, or cozy nights in. If you’re a fan of bundt cakes in Laveen, this recipe delivers the rich flavor and moist texture locals love. It’s easy to bake, foolproof for beginners, and freezer-friendly too.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla bean paste (or pure vanilla extract)
1 cup sour cream
Optional: powdered sugar or vanilla glaze for topping
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard Bundt pan thoroughly.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla bean paste.
Add the dry ingredients in 3 parts, alternating with sour cream. Mix until just combined—don’t overmix.
Pour the batter evenly into the Bundt pan and smooth the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Dust with powdered sugar or drizzle with glaze before serving.
Notes
For extra moisture, brush the cake with a light vanilla syrup while still warm.
Want a zesty variation? Add 1 tablespoon of lemon zest for a citrus twist.
This cake freezes well—wrap tightly in plastic and foil, then freeze up to 3 months.
Find it online: https://www.zestolla.com/bundt-cakes-laveen/