One Bowl Bundt Vanilla "Sponge" Cake

I modified this recipe from the "Coconut Pound Cake" recipe supplied by Nordic Ware with their castle bundt pan. The cake is way too light to be called a pound cake any more and isn't quite a sponge cake--but it is super easy, not too sweet, and makes a great sand castle!

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• 1 1⁄4 cups sugar
• 1  cup butter, softened
• 4  eggs
• 1  cup half-and-half
• 2 -3  teaspoons vanilla extract
• 2 1⁄4 cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 325 degrees F.
2. Grease and flour bundt pan.
3. In a large mixer bowl, cream butter and sugar until very light and fluffy.
4. Add eggs and mix until very light and lemon colored (about 5 or 6 minutes).
5. Add half and half and vanilla; mix well.
6. Add flour, baking powder, and salt; mix well.
7. Beat on medium speed for 2 minutes, scraping the bowl occasionally.
8. Spoon into prepared pan and bake for 55 to 60 minutes or until an inserted toothpick comes out clean.
9. Cool 15 minutes before removing from pan to cooling rack.
10. Serve with berries and whipped cream, if desired.