Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

The Lost Kitchen Glazed Butter Cake

A tender, buttery buttermilk loaf cake covered from top to bottom with a warm vanilla-almond glaze. Serve slices on their own or dress them up with fresh whipped cream and berries.


Servings: 8–10

Prep Time: About 20 minutes
Cook Time: 35–40 minutes

Ingredients

For the Cake:

  • 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
  • 1½ cups all-purpose flour, plus more for the pan
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup buttermilk, well shaken before measuring
  • 1 teaspoon vanilla extract

For the Glaze:

  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter
  • ¼ cup water
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Instructions

  1. Preheat the oven to 350°F. Butter and flour a 9-by-5-inch loaf pan, line with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, completely incorporating the first egg before adding the second.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  5. With the mixer running on low speed, alternate adding the dry ingredients and buttermilk, one large spoonful at a time, mixing until well combined.
  6. Add the vanilla and mix briefly, just until incorporated.
  7. Pour the batter into the prepared loaf pan. Bake for 35–40 minutes, or until the cake is golden and a cake tester inserted into the center comes out clean.
  8. Allow the cake to cool in the pan until comfortable to handle.

Make the Glaze

  1. In a small saucepan, combine the sugar, butter and ¼ cup water. Bring to a boil over medium-high heat, whisking occasionally.
  2. Remove from the heat and allow the glaze to cool slightly. Whisk in the vanilla and almond extracts. The glaze will thicken somewhat as it cools.

Glaze the Cake

  1. Carefully remove the cake from the pan and transfer it to a cooling rack set over a baking sheet to catch the excess glaze.
  2. Brush the glaze generously over the top, bottom and sides of the cake. Work gently and repeat until all of the glaze has been used.
  3. Allow the glaze to set, then slice and serve. Top with fresh whipped cream and berries, if desired.

Tip: Don't skip glazing the bottom and sides. Completely coating the cake is what gives it its distinctive moist, buttery finish. Wrapped tightly, the cake can be stored at room temperature for up to 3 days.

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