Today we bring you a basic Bundt cake recipe. Why is it called Bundt cake – because of the pan which is shaped like a ring. Otherwise nothing fancy just a simple and incredible pound cake recipe that gets an extra boost of flavor from milk and sugar glaze. Prepared with basic ingredients from the pantry and refrigerator. My little one hates egg and cannot stand its smell so to mask the flavor of egg in this recipe I have added 2 teaspoon Orange juice. But again it’s optional – skipping it entirely will not harm the recipe. Overall a yummy, flavorful and lovely textured cake.
To glaze or not to glaze is entirely up to you. This cake itself is so moist and fluffy that it can be enjoyed as is. Below I have demonstrated two ways to glaze. For cake 1 – glaze was cooled in the refrigerator before applying it to the cake. That’s why it was thick and dense. In cake 2 – glaze was drizzled right away and because of that my glaze was very runny, it pooled around the edges and ran down the sides of the cake making it look like an overflowing volcano. Both flavors (cake and glaze) complement each other wonderfully without overpowering.
