3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
18 tablespoons (2 ¼ sticks) butter, room temperature
1 ¾ cups sugar
2 tablespoons vanilla bean paste
4 large eggs
¼ teaspoon pure lemon extract
1 cup buttermilk
1 tablespoon vanilla bean paste
½ cup whole milk
1 cup confectioners sugar
Place a rack in the middle of the oven and preheat oven to 350F. Generously butter the bundt pan and dust with flour, knocking out the excess. Alternately, generously spray the bundt pan with a nonstick baking spray.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
Beat together the butter and sugar on medium speed until pale and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla bean paste and lemon extract.
On low speed, alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Pour the patter into the prepared pan, spreading evenly and smoothing the top. Gently tap the pan on the counter to eliminate air bubbles.
Bake until a skewer inserted into the center of the cake comes out clean, about 1 hour. To be safe, I would start checking around the 50 minute mark. Cool in the pan for 1 hour, then invert onto a rack to cool completely.
To make the glaze, add the vanilla bean paste to the milk and let sit for a few minutes. Sift the confectioners sugar into a large bowl. Slowly start adding the vanilla bean milk, a tablespoon at a time. Whisk until combined. You want the glaze to be pourable, but still quite thick. Continue to add the vanilla milk until you get the consistency you want.
Drizzle over the cooled cake. Slice and enjoy!
*Next time I make this, I will omit the lemon extract and increase the vanilla bean paste to 3 tablespoons for the cake. I’ll probably increase the vanilla bean paste in the glaze a bit as well. Can’t hurt, right?!
Source: slightly adapted from Sweetapolita
Printed from Kristina’s Confections