Equipment
Ingredients
Cake Batter
- 360 g all-purpose flour
- 400 g granulated sugar
- 227 g unsalted butter, room temperature
- 4 eggs, room temperature
- 240 ml buttermilk, room temperature
- 10 ml vanilla extract
- 5 g fine sea salt
- 4 g baking powder
- 3 g baking soda
Butter Glaze
- 150 g granulated sugar
- 75 g unsalted butter
- 45 ml water
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat your oven to 165 C / 325 F. Generously grease all crevices of the 10-inch Bundt pan with butter and dust lightly with flour, shaking out the excess.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly distributed.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed until incredibly light and fluffy.
Reduce the mixer speed to medium-low and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Blend in the vanilla extract.
With the mixer on low speed, alternate adding the dry flour mixture and the buttermilk in three additions, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the gluten.
Pour the batter evenly into the prepared Bundt pan. Tap the pan firmly on the counter a few times to release any trapped air bubbles, then smooth the top with a spatula.
Bake in the preheated oven at 165 C / 325 F for 55 to 65 minutes. The cake is done when a wooden skewer inserted into the center comes out clean.
About 5 minutes before the cake finishes baking, prepare the butter glaze. In a small saucepan, combine the sugar, butter, water, and vanilla extract over medium-low heat. Stir continuously until the butter is completely melted and the sugar is dissolved. Do not bring to a boil.
Remove the cake from the oven and leave it in the pan. Immediately use the wooden skewer to poke deep holes all over the warm cake, stopping just before hitting the bottom of the pan.
Slowly pour the warm butter glaze over the cake in the pan, allowing it to pool and seep into the holes and down the sides. Take your time so the cake can absorb all the liquid.
Allow the cake to cool completely in the pan on a wire rack for at least 2 hours. Once entirely cool, invert the pan onto a serving platter to release the cake.
Chef's Notes
- Temperature is critical for emulsification: your butter, eggs, and buttermilk must be at room temperature or the batter will break, leading to a dense cake.
- Do not rush the creaming step in step 3. Beating the butter and sugar for a full 5 minutes aerates the fat, providing the structural lift needed for a soft pound cake.
- When poking holes for the glaze, ensure the skewer goes nearly to the bottom of the pan but does not scratch it. This helps the glaze travel through the entire crumb.
- This cake is famous for tasting even better on the second or third day as the glaze continues to distribute its moisture evenly through the crumb.
Storage
Refrigerator: 1 week — Store in an airtight container. The cake becomes moister after the first day.
Freezer: 3 months — Wrap tightly in plastic wrap and then aluminum foil before freezing.
