Vanilla Bean Bundt Cake with Vanilla Bean Glaze
Ingredients
For the Cake:
  • 3 cups 375 g all-purpose flour, sifted
  • 1 teaspoon 4 g baking powder
  • 1/2 teaspoon 2 g baking soda
  • 1/2 teaspoon 4 g salt
  • 1 cup + 2 tablespoons 2-1/4 sticks(255 g) unsalted butter, softened
  • 1-3/4 cups 350 g granulated sugar
  • 2 vanilla beans halved lengthwise or 2 tablespoons (30 ml) vanilla bean paste
  • 4 large eggs at room temperature
  • 1/4 teaspoon 1.25 ml pure lemon extract
  • 1 cup 240 ml buttermilk, at room temperature
For the Glaze:
  • 1 vanilla bean split and scraped or 1 tablespoon 915 ml) vanilla bean paste
  • 2-3 tablespoons 30-45 ml whole milk
  • about 1 cup confectioners' sugar
Instructions
For the Cake:
  1. Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
  2. Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  3. Beat together butter and sugar in an electric mixer at medium speed until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, reserving pods for another use, and beat until well combined, about 1 minute.
  4. Add eggs one at a time, beating well after each addition. Beat in lemon extract until well combined. At low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
  5. Spoon batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles. Bake until the tip of a knife or skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
For the Glaze:
  1. Split vanilla bean and scrape seeds into whole milk. Let sit in a spouted container, such as a large pyrex measuring cup, for about an hour. Add confectioners' sugar gradually, whisking, until you get desired consistency--about 1 cup.
  2. You want to make sure that it's not too runny, or it won't dry white on the cake, and will run off too quickly. It should take a few seconds to whisk it, and it will feel too thick at first--keep whisking until you get desired thickness. If too thick, add a teaspoon or so of the vanilla milk.
  3. Once the cake has cooled, drizzle glaze over top.