I was a very lucky girl in the present department over the holidays; I pretty much got a kitchen makeover. I said goodbye to the rusty ancient tools that had served me so faithfully over the past few years, and said hello! to the new, fancy, high speed ones I was so generously gifted.
I’m still reeling from the awesomeness of it all!
Over the long weekend I finally had the chance to break in a lot of these new kitchen tools, including the gorgeous silicon bundt pan I’d been dying to bust out and bake in. There’s just something about baking a bundt that fills my heart and home with a warm and cozy feeling.
The cake pan worked like a charm – no sticking, burnt edges, or overflows – I highly recommend Le Creuset if you’re in the market for one. And the cake itself blew my mind! With its moist and flavor-packed interior boasting subtle vanilla bean and lemon undertones, this cake was impossible not to love, and the decadent buttermilk icing made it incredibly hard to stop at one slice.
Vanilla Bean Buttermilk Bundt Cake with Buttermilk Glaze - Baker by Nature
3 1/8 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1 cup (8 ounces) unsalted butter, at room temperature
2 1/2 cups granulated sugar
2 vanilla beans, scraped
zest of 2 lemons
1 teaspoon lemon juice
4 large eggs, at room temperature
1 cup buttermilk
Preheat oven to 350 degrees (F). Spray a bundt pan with nonstick spray or grease with butter and lightly flour, then set aside. In a large bowl mix together the flour, salt, baking soda, and baking powder, set aside. In a stand mixer fitted with the paddle attachment cream the butter, sugar, vanilla beans, lemon juice, and lemon zest together on medium speed for about 3 minutes, or until light and fluffy. Add eggs one at a time, making sure each egg is fully blended in before adding another. On low speed, add half the flour mixture, then half the buttermilk, then repeat. Mix only until everything is incorporated. Pour batter into prepared pan and bake for 60-70 minutes, or until a cake tester comes out clean. Allow the cake to cool in the pan for at least 30 minutes before turning out onto a cooling rack to cool completely.
Buttermilk Icing - Baker by Nature
2 tablespoons buttermilk
1 teaspoon lemon juice
2 tablespoons unsalted butter, very soft
1/2 teaspoon pure vanilla extract
2 cups confectioners sugar
In a medium bowl, or stand mixer combine the first 4 ingredients together, then carefully add the confectioners sugar a little at a time, until the icing is thick and smooth. Once the cake is completely cooled, pour the icing on top and allow it to drip down the sides.
I love bundt cakes!! I am happy for you that your new pan is working out great. What an awesome cake to ‘work it in’
The buttermilk icing looks soo lush!
bundt cakes are my favourite! I’ve not made one in forever! this looks beautiful!
The texture of this looks amazing, Ashley! I adore vanilla beans!
your bundt (haha) looks perfect! i love the specks of vanilla bean and i love the icing!!
Hmmm, that icing looks delicious! Nothing like a beautifully vanilla scented bundt cake.
Ooooh nothing like new kitchen gadgets for Christmas! I got a bunch too!
I love vanilla beans used in anything and this cake is beautiful and looks delicious!
Gorgeous bundt cake, Ashley! Love the glaze drips – so pretty!
drooling. yummmm. xO!
http://www.thehautecookie.com
I absolutely adore buttermilk cakes. It is such an underated ingredient. You did such a lovely job
I love breaking in new kitchen gadgets! this bund cake sounds amazing!!!
I would love to try this, nice pictures.
Oh so I expect you are sending me this right? Haha I am joking though I wish I wasn’t – love it!
Cheers
Choc Chip Uru
Bundt pan cakes make me so happy! Something about them seems extra homey and rich. Glad you are enjoying all of your new kitchen gadgets!
Looks so moist and the flavors sound amazing. Can almost taste it now!
it’s so fun to bake with new equipment. enjoy! this cake is lovely!!
Such a yummy looking cake, and I love the flavors you used! Thanks for sharing!
That looks so yummy and decadent! I love that it’s a classic dessert with just a little twist.
New baking tools are my favorite! Love this bundt cake!
You can never have too much vanilla in my opinion, love this cake!
Oh my word, Ashley! This cake looks out. of. this. world AWESOME. Vanilla beans make everything better, don’t they? They’re the cure for whatever ails you, I swear. And call me 98 years old but I prefer my cakes in the bundt fashion over the regular cake pans. They just look so pretty, are waaaay easier to frost and deal with, and for some reason, taste better. The magic is in the bundt pan, or something.
Wow! This looks so incredibly moist and flavorful, and I’d love a piece right this minute with my coffee. So glad to have found your site and can’t wait to explore more!
Love, love, love this cake! Too bad I’m on Paleo Diet for the next 30 days, so no dairy, no grains, no refined sugars. Only for the next 30 days, though. Then, I will reassess. I know ME, I can’t completely go without sweets and treats!
This is so pretty! I can only imagine how tasty it was….yum!!
Buttermilk, vanilla bean, a bit of lemon – the flavors are set up to be a fabulous success right there! And a new pan – even better!
I am planning to get a new bundt cake mould and a prettier looking one too. The glaze is absolutely perfect. This cake is seriously pretty and I love the classic flavours. Delish! ♥ Jo