Sally Lunn Cake is a classic, lightly sweet yeast cake from England with a tender crumb and rich buttery flavor. Perfect for breakfast or afternoon tea, this timeless recipe is delicious served warm with butter or enjoyed on its own.
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
Stir together flour, sugar, yeast, and salt in the bowl of a stand mixer
Mix in milk, butter and eggs just until combined.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes to 1 hour.
Grease a 10-cup Bundt pan or fluted cake pan.
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.
Cover again and let rise in a warm place until doubled in size, about 45 minutes to 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Bake until golden brown, 40 to 45 minutes.
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.
