Vanilla Bundt Cake

HOLY CRAP A POST? Yes sirrieee!
This has been the first cake I've baked since I've moved! Hence the total blog abandonment.

So I did originally want to do a chocolate cake, but I wanted to melt some Baker's chocolate. No matter how much I searched, every cake called for cocoa powder, and nooo! I wanted melted chocolate. I'm going to have to scrounge around in some recipe books to see if they can help. The internet is full of cocao loving lazy chocolate-melting haters! Still, I guess this was my destiny, cause I ended up totally being in the mood for a nice, simplistic bundt cake.

After waiting for it to cool, I felt the cake was a bit dry. Make sure you have your milk at hand. However, what was left for the next day, I seemed to like a lot more. Like over night it magically chugged in some moisture. Either way, it's a perfect simplistic cake that I really enjoyed, and hope to make again.

Ingredients:

I Cup Granulated Sugar
I Stick (1/2 Cup) Butter
1 Egg, room temperature
2 Egg Whites, room temperature
3/4 Cup Milk (Preferably low-fat.)
2 Tsp Vanilla Extract
2 Cups All-Purpose Flour
1 Tbsp Lemon Zest (*Optional)
2 tsp Baking Powder
1/4 tsp Salt
Powder Sugar (*Optional Garnish, I didn't use it.)

Directions:

Preheat your oven to 350°F and grease, butter, non stick your Bundt pan; set it aside.
Beat the sugar, butter, egg, and egg whites in a large bowl, mixer on low to medium speed.
Then add the vanilla and milk, mixing well.
I places the flour, lemon zest, baking powder, and salt in a separate bowl and gave them a quick mix.
Then I added it little by little into the original mixture. Beat until smooth.
Pour into Bundt pan. Bake for about 30 minutes, or untill tooth pick comes out clean. (Mine took 25 minutes.) After baking, loosen from pan and allow to completely cool on rack.
Garnish as desired.
Enjoy!

Extracted Recipe from: Click Here!

Nutrients per Serving 
Calories 178 
% calories from fat 35% 
Total Fat 7 g 
Sat. Fat 1 g 
Protein 3 g 
Carbohydrates 26 g 
Cholesterol 14 mg 
Sodium 181 mg 
Dietary Fiber 1 g 
Dietary exchanges 
1-1/2 Starch 
1-1/2 Fat