- 90 minutes
When T’juanna was 10, her grandmother gave her the responsibility of baking a cake for Thanksgiving dinner. She put her heart and soul into that cake and felt overwhelmed with joy when everyone thought the cake was so good that her grandmother made it. From then on, Lizzie’s cake is requested at every family gathering.
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup powdered sugar
- 1 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
For the butter glaze
1. Combine the powdered sugar and melted butter in a small mixing bowl until sugar is dissolved.
2. Stir in vanilla extract. Set aside.
For the butter cake
1. Preheat the oven to 325°F. Grease and flour a bundt pan. Set aside.
2. In a large bowl, combine butter and sugar until creamed. Add eggs, one at a time, mixing thoroughly after each egg. Mix in vanilla.
3. In a separate bowl combine flour, baking powder, baking soda and salt.
4. Alternate adding some of the flour mixture and some of the milk into the butter mixture, mixing thoroughly after each addition until all combined.
5. Pour the batter into the greased and floured bundt pan. Bake until a toothpick inserted in the center comes out clean, approximately 30-35 minutes.
6. While warm, poke holes into the cake and drizzle about half of the glaze inside of holes. Let stand until the glaze is absorbed. Repeat twice.
7. Cool for 10 minutes. Run a knife around the edges and center tube of the bundt pan. Invert the cake onto a serving plate or wire rack over waxed paper. Poke holes into the sides of cake; brush the remaining glaze over the sides.
8. Cool completely and serve.
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