Name: Sally Lunn Cake
Prep time: 10 min
Cook time: 40 min
Total time: 2 h 20 min
Yield: 16
Cuisine: British
Ingredients: 4 cups all-purpose flour; 1/2 cup granulated sugar; 1 (0.25-ounce) package instant dry yeast; 1⁄2 teaspoon salt; 1 cup warm milk (105 to 115 degrees F (40 to 46 degrees C); 1/2 cup melted butter; 3 large eggs

Ingredients

16 serv.

4 cups all-purpose flour
1/2 cup granulated sugar
1 (0.25-ounce) package instant dry yeast
1⁄2 teaspoon salt
1 cup warm milk (105 to 115 degrees F (40 to 46 degrees C)
1/2 cup melted butter
3 large eggs

Instructions

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1 Stir together flour, sugar, yeast, and salt in the bowl of a stand mixer
2 Mix in milk, butter and eggs just until combined.
3 Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes to 1 hour.
4 Grease a 10-cup Bundt pan or fluted cake pan.
5 Return bowl to stand mixer and mix on medium speed to knock air out, about 2 to 3 minutes. Pour batter into the prepared pan.
6 Cover again and let rise in a warm place until doubled in size, about 45 minutes to 1 hour.
7 Preheat the oven to 350 degrees F (175 degrees C). Bake until golden brown, 40 to 45 minutes.
8 Let cake stand in the pan for 5 minutes. Invert onto a wire rack and cool completely before slicing. Serve warm or at room temperature. Recipe developed by Barrett Heald