Step 1

Preheat oven to 325°F/165°C/Gas mark 3

Step 2

Butter and flour a 6-cup Bundt Pan. You can also use 2 x 6-inch round cake pans

Step 3

In a bowl, sift together the flour, baking powder, and salt. Set asidePro tip -sifting the flour will give a light and airy texture to the cake.

Step 4

In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.Pro tip - we want to add some volume in the batter and the sugar completely dissolved so make sure to cream well.

Step 5

Add the eggs, one at a time. Then, add the vanilla extract.Pro tip- ensure the eggs are at room temperature or the batter will curdle. If that happens just add a tablespoon or two of flour and combine well.

Step 6

Followed by the flour and buttermilk in three batches.Pro tip - the batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink.

Step 7

Scrape the sides of the bowl, ensure you have a smooth batter. Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air pockets.

Step 8

Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.

Step 9

Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Dust with powdered sugar before serving.

Step 10

In a bowl combine the powdered sugar, with milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze) Pro tip - you want a thick glaze so start with less milk then add as necessary to bring to consistency.