Vanilla Buttermilk Cake

Vanilla is one of my favorite flavors, and buttermilk a favorite in baking - here's what happens when you combine the two.

This cake had a beautiful light but moist texture, with the perfect hint of sweet vanilla.

It pays to spend a little extra money to get vanilla extract as opposed to artificial vanilla essence. Not only will it last a lot longer owing to the need to use a lot less, but you will end up with a genuine vanilla flavor.

Vanilla Buttermilk Cake

Makes 1 cake

250 g butter, softened

1 Cup sugar

2 1/2 Cup plain flour

1 tsp baking soda

4 eggs

1 Cup buttermilk

1 Tbsp vanilla extract

Glaze:

1 cup icing (confectioners) sugar

1 tsp vanilla extract

2 Tbsp water

1. Preheat oven to 180C (350F) and grease a bundt pan or springform cake tin.

2. Cream the butter together with the sugar until pale and fluffy. Add the eggs one at a time, mixing well between each addition. Stir in the vanilla.

3. Sift together the flour and baking soda. Add to the butter mixture alternatively with the buttermilk. Mix until everything is incorporated.

4. Pour the mixture into the greased tin and bake for approximately 1 hour, until a skewer inserted into the center of the cake comes out clean.

5. Cool in the tin for about 10 minutes before turning out onto a wire rack to cool completely.

6. Once cooled, sift the icing sugar into a bowl and add water until you have a paste-like consistency. Stir in the vanilla. Drizzle over the cake.