WASC Bundt

Deliciously tender white bundt cake, perfect for everyday celebrating

Prep Time5

Cook Time50

Total Time55

Servings: + servings

1 box white cake mix Duncan Hines 15.25oz do not follow the directions on the package
1 cup all-purpose flour
1 cup granulated sugar
pinch salt
1 1/4 cups water
4 egg whites from large eggs
4 oz butter, melted (4 oz is equal to 1/2 cup)
1 cup sour cream
2 tablespoons oil I use avocado oil, vegetable or canola would work as well
1 teaspoon almond extract or almond baking emulsion
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon lemon extract or lemon baking emulsion

Prepare a 9.5 inch bundt pan with a baking spray or use shortening and flour. Be sure it's well coated. I have found that inexpensive bundt pans are more likely to have cake sticks to them, and thicker nonstick pans still need preparing, but I find they the cake does not stick with proper prep.
In a large bowl with a mixer add all the ingredients in the order they are listed. Cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, almond, vanilla, and lemon extract.
Mix on low speed until the cake mix starts blending, then turn onto medium speed and mix for 2 minutes, scraping the bowl and under the beater after the first minute to be sure they combine fully, then continue mixing until well blended.
Pour the cake batter into the prepared bundt pan evenly, smooth the top if necessary.
Bake at 335° (not 325° and not 350° for a well-risen cake that isn't dark in color). I have the oven rack set just above the center and it bakes evenly.
I start timing the cake at 45 minutes. It usually takes 50 minutes but you don't want to overbake the cake, so it's best to test it with a toothpick until it comes out clean.
Remove the cake from the oven, and allow it to cool for 15-20 minutes.
Then turn the cake out onto a cooling rack to cool the cake completely.
Dust with powdered sugar or top with frosting or a glaze icing.