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Lazy Cream Bundt Cake

Closely adapted from Lauren Chattman
Course Dessert
Cuisine Cakes
Keyword bundt
Author TheSpicedLife


  • 3 cups (378 g) AP flour
  • 1 T baking powder
  • 1/2 t salt
  • 6 large eggs room temperature
  • 2 3/4 cups sugar
  • 4 t vanilla OR 1 T vanilla plus 1 t lemon or orange zest or you can add almond extract
  • 2 cups heavy cream room temperature


  1. Preheat the oven to 350 F. Grease and flour (or use something like Baker's Joy, which I do) a 12-cup bundt pan. Set aside.
  2. Whisk together the flour, salt and baking powder. Set aside.
  3. Mix the eggs and sugar together--Chattman instructs to use a mixer on medium high speed for 5 minutes, until pale yellow and thick, which is what I did. But if you can whip cream by hand, I see no reason why you could not do this by hand as well.
  4. While mixing (on medium low if with a mixer), pour 1/3 of the cream into the egg mixture in a steady stream. Add 1/3 of the flour mixture and mix just to combine. Scrape the sides down and repeat twice, until all of the flour and cream has been used. At the end beat on medium speed (or use your hand) for 1 minute to combine.
  5. Scrape the batter into the prepared pan. Bake the cake for about 1 hour, until golden brown and a cake tester inserted into the center of the cake comes out clean or with just a few crumbs attached. The sides will also pull away from the pan. Do check the cake at 45 minutes and tent it with foil if it is getting too dark (I did not need to).
  6. Let the cake cool in the pan for 15 minutes and then invert it onto a cooling rack (I like to do this on top of parchment paper so that the cake does not sink into the wires). Let cool completely before slicing.