Prep 20 mins
Cook 50 mins
This is an easy one-bowl recipe! If you prefer more sauce on the cake, then the butter sauce can easily be doubled.
- 3 cups flour
- 2 cups sugar (or more, depending on how sweet you like it)
- 1 teaspoon salt
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup butter, room temperature (no substitutions)
- 1 tablespoon vanilla
- 4 large eggs
- 3⁄4 cup sugar
- 1⁄3 cup butter (no substitutions)
- 3 tablespoons water
- 2 teaspoons vanilla
- Preheat oven to 325 degrees.
- Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
- In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
- Pour the batter into prepared pan.
- Bake for 50-60 minutes or until cake tests done.
- For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
- When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
- Let stand 5 minutes, or until sauce is absorbed.
10 Stars for this one. My customers devour this cake and so do I. The only substitution I make is I add 2 tablespoons of rum to the cake mixture and I also add 1/2 a cup of rum to the glaze after I remove it from the stove. I also poke a lot of whole threw the cake using a skewer.
Wow. EASY, MOIST, BUTTERY & DELICIOUS. What more do I need to say? I used Kitt's Pan Release, Professional Pan Coating (Better Than Pam Spray!) to grease the pan & a long wooden skewer to make holes in the cake. I also had a small lemon that was half zested & needed to be used up so I zested the other half into the batter. My favorite part is how the butter sauce soaks into the cake & down around the sides, then as it cools it creates a slightly crunchy, candy-like taste & it is TDF. We ate this warm before dinner last night & I just ate a piece cold this morning. Still delicious! Made in memory of John.
This cake was good but not at all what I was expecting. It had more of a muffin texture. I poked it full of holes and pulled it away from the sides of the pan to make sure the sauce could get all through it. It reminded me somewhat of pound cake. We decided that it would probably be really good served as part of a strawberry shortcake with fresh berries and whipped cream.