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Preheat oven to 325°F/165°C/Gas mark 3
Butter and flour a 6-cup Bundt Pan. You can also use 2 x 6-inch round cake pans
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.
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.
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.
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.
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.
Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Dust with powdered sugar before serving.
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.