This golden, oh~so~rich and buttery cake is a winner. It’s a pound cake, with a luscious butter glaze that makes it moist and decadent. You drizzle the hot glaze over the hot cake as soon as it comes out of the oven, and then allow it to cool, completely, before removing it from the pan. The glaze will set and become slightly hard and crystallized on the bottom of the cake (which will become the top when you turn it out).
A dusting of powdered sugar is completely unnecessary for taste, but it adds a beautifully dramatic touch.
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- ½ cup butter
- ¾ cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
- Generously grease and flour a 10 inch bundt pan, and preheat oven to 325 degrees F.
- Whisk together flour, salt, baking powder, and baking soda.
- In a mixer bowl, combine sugar, butter, eggs, and vanilla. Beat on medium speed until light and creamy. (about 3 minutes)
- Add dry ingredients, and mix just until fully incorporated.
- Pour in buttermilk, and, again, mix just until fully incorporated.
- Pour batter into prepared bundt pan, and bake at 325 degrees for 65-75 minutes until a pick inserted into the center comes out clean. Use a fork to carefully poke holes into the top of the hot cake.
- Remove to wire rack and make Butter Glaze.
- Butter Glaze Directions
- In a medium saucepan, over low heat, melt butter. Add sugar, water, and vanilla, and stirring constantly, increase heat to medium high. Stir until sugar dissolves, but do not boil.
- Immediately drizzle over hot cake in pan.
- Allow cake and glaze to cool completely, in pan.
- When cooled, invert onto a cake plate.
- Serve with whipped cream, ice cream, and berries
Generously grease and flour a 10 inch bundt pan, and preheat oven to 325 degrees F.
Whisk together
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
In mixer bowl, combine
1 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
Beat at medium speed until light and fluffy (about 3 minutes)
Add dry ingredients, and mix just until fully incorporated.
Pour in buttermilk, and, again, mix just until fully incorporated.
Pour batter into prepared bundt pan, and bake at 325 degrees for 65-75 minutes.
You’ll know it’s done when a pick inserted into the center comes out clean.
Use a fork to carefully poke holes into the top of the hot cake.
Immediately prepare the glaze.
In a medium saucepan over low heat, melt
½ cup butter
Stir in
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla
Increase heat to medium high, and stirring constantly, cook until sugar dissolves, but do NOT boil.
Immediately drizzle hot glaze over hot cake, allowing it to soak into the holes and seep down the sides.
Allow cake and glaze to cool completely in the pan.
Invert cooled cake onto serving plate, and dust with powdered sugar, if desired.
Cut, and serve.
Garnish with …
… some whipped cream and berries, and ….
… it’s amazing!