Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Glaze:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup water
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry mixture. Mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the glaze. In a saucepan over medium heat, combine butter, sugar, and water. Stir until melted and fully combined (do not boil excessively).
Remove the glaze from heat and stir in vanilla extract.
Once the cake is done, remove it from the oven and while still in the pan, poke holes all over the cake using a skewer.
Slowly pour the warm glaze over the cake, allowing it to soak in completely.
Let the cake cool in the pan for about 20 minutes, then carefully invert onto a serving plate.
Notes
- Grease the bundt pan thoroughly to prevent sticking
- Do not overmix the batter to keep the cake tender
- Pour glaze while cake is warm for best absorption
- Use room temperature ingredients for better texture
- Allow the cake to rest before removing from pan