I have been looking for a reason to try this butter pound cake, and I knew it was my chance. I softened my butter, got all my ingredients out, and filled my mixer. Keep in mind it's now 9 PM. As I filled the mixer, I was short one egg... *crickets*
The problem-solver in me tried my little sister, who was neither home nor the owner of eggs before resorting to my second grocery store trip of the night. Let me tell you, though, this cake was SO worth it. Talk about delicious.
I followed the recipe to a tee, and next time I won't. It's true bundt cakes need their time to cool in the pan to keep their shape, but overnight was an exaggeration, and I found myself the owner of an ugly cake at 7 AM. Likewise, I will next time glaze this out of the pan, and pour my glaze from the top like I do with a yummy rum cake come Christmas-time...remind me to share. Regardless, you can't go wrong with a butter cake.
Butter Pound Cake
2 C. sugar
1 T. vanilla
3 C. all-purpose flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 C. buttermilk (This can be made by measuring 1 T. vinegar, then filling your measuring cup to 1 C. with milk; allow to sit 5 minutes.)
1/3 C. butter
¾ C. sugar
2 T. water
2 tsp. vanilla (be generous…go for the tablespoon)
- Preheat oven to 325
- Grease a bundt pan with shortening, dust with flour, and set aside.
- Place all cake ingredients in a stand mixer; beat 30 seconds on low (until combined), then turn mixer to medium speed & leave it alone for 3 minutes.
- Pour batter into bundt pan, and bake 1 hour, or until golden brown.
- Remove from oven, and allow to cool about a half-hour.
- As it cools, make glaze in a saucepan.
- Work over medium heat so you never reach a boil.
- Combine all ingredients & whisk until sugar is dissolved.
- When cake has cooled, turn it onto a cake plate, and use a wooden skewer to poke holes through the whole cake.
- Drizzle glaze over the cake slowly so it all melts in.