I’m going to be honest with you from the get-go – I debated whether or not to post this recipe.
As I’ve mentioned here numerous time, I’m a vanilla girl. So, it’s no surprise, I had high hopes – perhaps too high – from the moment I saw it. A cake loaded with vanilla beans and a hefty drizzle of a vanilla glaze. What’s not to love?
The texture was great, but I think I wanted more vanilla. There is a hint of lemon extract (which I debated whether or not to use as I was making the cake and went for it ) and I felt like that was the predominant flavor. Which would have been great… if this cake was called a vanilla lemon bundt cake. But it’s not.
Well, Grandma and Granddad couldn’t stop talking about it. Rave – I mean RAVE – reviews. And while you might expect my grandparents to give all my baked goods rave reviews, that’s not always the case. Plus, since they taste just about everything I bake, I know I’ve hit upon a winner when they are still talking about it a few days later.
Vanilla Bean Bundt Cake
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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 buttermilkGlaze…
1 tablespoon vanilla bean paste
½ cup whole milk
1 cup confectioners sugarDirections…
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.
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