Serves 12 to 14
If desired, drizzle with a glaze (see related recipes) or dust lightly with confectioners’ sugar before serving.
| 3 | cups cake flour |
| 2 | teaspoons baking powder |
| 1 | teaspoon table salt |
| 8 | large eggs , at room temperature |
| 2 1/2 | cups sugar |
| 1 | tablespoon vanilla extract |
| 1 | pound unsalted butter (4 sticks), melted and hot |
1. Adjust an oven rack to the lower middle position and heat the oven to 350 degrees. Lightly coat a 12-cup bundt pan with vegetable oil spray. Whisk the flour, baking powder, and salt together in a large bowl and set aside.
2. Process the eggs, sugar, and vanilla in a food processor until combined, about 10 seconds. With the machine running, pour the melted butter through the feed tube in a steady stream, about 30 seconds. Pour the mixture into a large bowl.
3. Sift one third of the flour mixture over the egg mixture and whisk it in (a few streaks of flour should remain). Repeat twice more with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix).
4. Pour the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan. Bake for 15 minutes.
5. Reduce the oven temperature to 325 degrees. Continue to bake until deep golden brown and a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, 50 to 60 minutes, rotating the pan halfway through baking.
6. Let the cake cool in the pan for 10 minutes, then flip out onto a wire rack. Let cool to room temperature, about 3 hours.
To Make Ahead
After the cake has cooled, it can be wrapped tightly in plastic wrap and kept at room temperature for up to 3 days.