Ingredients
For the Cake:
2 cups granulated sugar
1 teaspoon salt
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1 cup buttermilk, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
For the Vanilla Butter Glaze:
3/4 cup granulated sugar
1/3 cup unsalted butter
2 tablespoons water
2 teaspoons vanilla extract
Instructions
Prepare Your Oven and Pan:
Start by preheating your oven to 325°F (160°C). Grease a 10-inch Bundt pan generously with butter and dust with flour, tapping out any excess. This ensures the cake releases easily after baking.
Combine Dry Ingredients:
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until they are well blended.
Blend Wet Ingredients:
Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Using an electric mixer, beat on low speed for 30 seconds until just combined. Then, increase the speed to medium and mix for 3 minutes until the batter is smooth and fluffy.
Bake the Cake:
Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Make the Butter Glaze:
While the cake bakes, prepare the glaze. In a small saucepan over medium heat, melt the butter with the sugar and water, stirring constantly until the sugar dissolves. Remove from heat and stir in the vanilla extract. Do not allow the mixture to boil.
Soak the Cake:
After removing the cake from the oven, let it cool in the pan for 10 minutes. Poke holes all over the cake with a skewer or toothpick while it’s still in the pan. Slowly drizzle the warm glaze over the cake, allowing it to soak into the holes.
Cool and Serve:
Let the cake cool completely in the pan to absorb the glaze fully. Once cooled, invert the pan onto a serving plate.
Enjoy.