Buttermilk Pound Cake with Tangy Buttermilk Glaze

• 3 cups sugar
• 3/4 pound (3 sticks) unsalted butter, softened
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup well-shaken buttermilk
• 1 tablespoon pure vanilla extract
• 1 cup sugar
• 1/4 cup heavy cream
• 3 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1/2 cup well-shaken buttermilk
• 1 teaspoon pure vanilla extract
• Buttermilk Creme Fraiche (page 320), for serving (optional)

1. Preheat the oven to 325F.
2. Lightly grease and flour a 10-inch Bundt or tube pan.
3. Have all the ingredients at room temperature before you begin.
4. Cream the sugar and butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes (see Know-how, page 315).
5. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
6. Combine the flour, baking powder, baking soda, and salt in a separate bowl and stir to mix.
7. Stir the buttermilk and vanilla together in a small bowl.
8. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk mixture and beginning and ending with the flour mixture, stopping to scrape down the bowl several times and stirring just until all is incorporated.
9. Do not overmix.
10. Spoon the batter into the prepared pan and spread evenly.
11. Give the pan a rap on the counter to settle the batter and get rid of any air bubbles.
12. Place the pan on the center rack of the oven and bake for 1 hour, undisturbed.
13. Check the cake, rotate the pan, and bake for another 15 to 20 minutes, or until the cake is golden brown and a wooden skewer inserted in the center comes out clean.
14. Remove the cake from the oven and cool in the pan for 15 to 20 minutes.
15. Run a small knife around the outer and inner edges of the pan before turning the cake out onto a baking rack set over a baking sheet to cool.
16. Stir together the sugar, cream, butter, and corn syrup in a small saucepan and bring to a low boil over medium heat.
17. Reduce the heat to low and simmer for about 3 minutes, stirring occasionally.
18. Remove the saucepan from the heat and stir in the buttermilk and vanilla.
19. Let the glaze cool for 5 to 10 minutes before pouring over the warm cake.
20. Slice and serve warm or completely cooled with a dollop of Buttermilk Creme Fraiche, if desired.
21. Makes one 10-inch Bundt or tube cake / Serves 10 to 12.
22. Follow the recipe for the Buttermilk Pound Cake with Tangy Buttermilk Glaze (page 316), with the following changes: Cut the buttermilk by 1/4 cup and add the zest and juice of 3 Meyer or other lemons when adding the buttermilk.
23. After adding the flour and buttermilk mixtures to the butter mixture, fold in 2 cups sweetened flaked coconut and proceed as for the main recipe.
24. To the glaze, add the zest and juice of 3 Meyer or other lemons and proceed with the recipe.
25. If you dont have access to or dont regularly buy buttermilk, you can make an easy substitute with milk and white vinegar or lemon juice.
26. For every cup of buttermilk needed, start with 1 tablespoon of vinegar or lemon juice and add enough milk to equal a level cup.
27. Stir to combine and let sit at room temperature for about 5 minutes, until the mixture curdles, before using.

sugar, unsalted butter, eggs, allpurpose, baking powder, baking soda, kosher salt, wellshaken buttermilk, vanilla, sugar, heavy cream, unsalted butter, light corn syrup, wellshaken buttermilk, vanilla, buttermilk creme fraiche

Taken from www.epicurious.com/recipes/food/views/buttermilk-pound-cake-with-tangy-buttermilk-glaze-383780 (may not work)