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Glazed Butter Cake

Delicious, simple but elegant butter cake, flavored with vanilla and almond. From Erin French's newest book, Big Heart, Little Stove
Prep Time15 minutes
Course: Cake, Dessert, Snack
Cuisine: American
Keyword: erin french, Glazed butter cake, loaf cake, lost kitchen
Servings: 8

Equipment

  • 1 9x5 loaf pan

Ingredients

Dry Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt or 1/4 tsp reg salt

Wet Ingredients

  • 1 stick unsalted butter 8 tbsp or 4oz.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk shake well before measuring
  • 1 tsp vanilla extract or vanilla paste

Butter Glaze

  • 1 cup granulated sugar
  • 1 stick unsalted butter 8 T or 4 oz
  • 1/4 cup water
  • 2 tsp vanilla extract
  • 1 tsp almond extract substitute rum extract or rum or bourbon
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees. Butter and flour a 9-inch loaf pan, line with parchment, set aside.
  • Whisk together flour, baking powder, baking soda and salt in a medium bowl and set aside.
  • Using a mixer, beat butter and sugar on high speed until light and fluffy ~ 5 minutes
  • Add eggs, one at a time, incorporating the first egg before adding the next egg.
  • With the mixer on low, add approximately 1/3 of the flour mixture to butter, mix until combined then add 1/2 of buttermilk, again mix until well combined. Repeat this process, ending with the flour mixture. Add vanilla and mix just until combined.
  • Pour batter into the prepared loaf pan. Bake until cake is golden brown and a cake tester in the center comes out clean, 20-25 minutes. Note, my cake took about 45 minutes. Begin testing at 20 minutes. Remove cake and place it on a rack to cool. Meanwhile, make the glaze.

Glaze

  • In a small saucepan, combine the sugar, butter, and 1/4 cup water. Bring mixture to a boil over medium-high heat, whisking occasionally. Remove pan from heat and let glaze cool a little. Whisk in vanilla and almond extracts. As the glaze cools it will thicken slightly.
  • Allow cake to cool and remove from pan. Brush the bottom, sides and the top generously with the glaze.
  • Slice and serve. Feel free to add berries, whipped cream or a creme anglaise.