Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time. Stir in vanilla extract.
5. Add flour mixture and buttermilk alternately, beginning and ending with flour, mixing until just combined.
6. Pour batter into the bundt pan and smooth the top.
7. Bake for 45–55 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, then invert onto a wire rack.
8. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 380 kcal | Servings: 12 slices
Tips & Serving Suggestions:
– Add lemon or orange zest to the glaze for a citrus twist.
– Serve with fresh berries or whipped cream.
– Store covered at room temperature for up to 3 days or refrigerate for up to a week.
– For extra indulgence, double glaze the cake.
Conclusion:
This glazed bundt cake is a timeless dessert that’s moist, rich, and beautifully finished with a sweet glaze. Perfect for any occasion, it’s a recipe you’ll keep coming back to.
