Butter Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 1 1/2 cup Cake flour
  • 1 1/2 cup Flour
  • 1 Glaze
  • 1 Powdered sugar
  • 2 1/2 cup Sugar
  • 1 1/3 tbsp Vanilla

• Dairy

  • 4 sticks Butter, salted
  • 1 cup Buttermilk
  • 1 cup Sour cream

Found on bsugarmama.com

Description

Ingredients

• 3 sticks salted butter, softened
• 2 c. sugar
• 1 tbsp. vanilla extract
• 6 eggs, room temperature
• 1 c. buttermilk, room temperature
• 1 c. sour cream
• 1½ c. cake flour
• 1½ c. flour
• GLAZE
• 1 stick salted butter
• ½ c. sugar
• 1 tsp. vanilla extract
• 2 tbsp. light corn syrup
• Powdered sugar, garnish

Directions

• Preheat oven to 350 Degrees and spray or grease a bundt cake pan
• In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the vanilla extract and begin to beat in the eggs one at a time. Once the eggs have been added begin to add the flour, buttermilk, and sour cream. Beat until smooth.
• Pour the batter into the bundt cake pan and smooth so the cake batter is even. Bake for 40-45 minutes or until tooth pick is inserted and comes out clean. Allow the cake to cook for 15 minutes and remove from pan and place on a cool rack while placing paper towels underneath. Take a toothpick and poke holes around the top of the cake.
• In a small pot, melt the butter on low to medium heat. Add the sugar and corn syrup and bring to a slight simmer and stir for 5 minutes then remove from heat. Add the vanilla extract and pour the glaze on top of the cake. Once the cake has been completely cooled,garnish with powdered sugar.