Vanilla cake is buttery sweet, and they are wonderfully soft and tender. They are really good just as they are and even better when you put a vanilla glaze on top.

Add all-purpose flour with white sugar, baking powder, and salt to a stand mixer and beat at low speed until everything is mixed.

For this recipe, you want your butter at room temperature. Add the butter and set your mixer on low speed. You want to beat it until it gets a mealy consistency like wet sand.

You will then add in three large eggs at room temparature, one at a time with the mixture on low speed until nice and smooth.

After everything is smooth, you will want to build the structure in the batter by beating it for about a minute at medium-high speed.

It is important not to overmix at this point because if you do, what will happen is the cake will rise nicely in the oven, and when you take it out, the cake will fall.

Add room temperature milk, you can use full-fat or reduced-fat fat and then add one teaspoon of vanilla extract. Beat on low speed until everything is mixed. Pour the batter into a greased bundt tin.

For baking, it depends on the type of pan you use; you will bake the cake for around 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Let that cool completely before glazing the cake.