• Prep: Grease and flour the bottom of a tube pan. Preheat the oven to 325˚ F.

Cake Instructions

• Sift together the all-purpose flour, baking powder, salt, and baking soda. Set aside.
• In a large bowl, using a hand mixer, cream the butter and sugar. (Creaming means beating the butter and sugar together until fluffy.)
  
• Blend in the unbeaten eggs one at a time into the creamed butter and sugar. Beat well after each egg on low speed with your mixer.
  
• In a third small bowl, combine the buttermilk and pure vanilla.
• Add alternatively the dry ingredients and the buttermilk mixture to the creamed sugar. Begin and end with the dry ingredients. Blend well after each addition with your mixer on low speed.
  
• Pour the cake mixture into the tube pan.
  
• Bake at 325˚ in a preheated oven for 60-65 minutes or until the cake springs back when touched.
  

Butter Sauce

• Combine in a small saucepan the sugar, water, and butter. Heat until the butter is just melted. Add vanilla.

Glaze the Cake with Butter Sauce

• Run a spatula along the edge and stem of the pan. Prick the cake with a skewer or toothpick. Spoon in half of the hot syrup into the holes, taking care to avoid the edges of the cake. Let the cake cool in the pan for 30 minutes.
  
• Flip the tube pan onto a serving plate. Brush the remaining syrup on top. Let fully cool. Sprinkle with powdered sugar before serving.