Homemade Vanilla Bundt Cake Recipe

1) 3 eggs
2) 200 g/7 oz of granulated sugar
3) 1 tsp of fine salt
4) 30 ml/1 fl oz of vanilla essence (1 tbsp)
5) 200 ml/7 fl oz of sunflower oil
6) 70 ml/2.4 fl oz of cold cow milk
7) 7 g/0.25 oz of baking powder (1 sachet)
8) 250 g/9 oz of cake flour
9) 200 g/7 oz of caster sugar
10) 1 tbsp of sunflower oil for icing
11) 1 tbsp of vanilla essence for icing
12) 4 tbsp of hot cow milk for icing

1) break eggs and put them into a bowl
2) add granulated sugar to the bowl and whisk ingredients by mixer until sugar is dissolved completely
3) add salt and 1 tbsp of vanilla essence, then mix ingredients again
4) pour 200 ml/7 fl oz of sunflower oil and 70 ml/2.4 fl oz of cold cow milk into the bowl, then mix again
5) sieve baking powder and flour, then put them into the bowl and mix ingredients by hand to combine well
6) cover the bowl with food foil and place it in the fridge for at least 1 hour (you can keep it overnight as well)
7) grease and flour a bundt pan (view how to flour a bundt pan)
8) pour the dough into the pan
9) shake the pan well to level the dough and eliminate excess air
10) place the pan into the preheated oven at 200 C/390 F and bake the cake until golden on top and no more sticky inside
11) take the pan out of the oven and wait to cool the bundt cake to room temperature
12) take the cake out of the pan
13) while the cake is cooling, place caster sugar into a bowl
14) pour a spoon of oil over the sugar, then pour vanilla essence and hot milk into the bowl
15) combine ingredients from the bowl well by hand until you get a smooth icing
16) pour icing gradually over the bundt cake and let it flow naturally down on the side
17) wait to harden the icing completely (at least 3 hours)
18) slice the classic vanilla bundt cake up as desired