Butter and flour a tube pan.Warm the oven up to 325°F.In a different bowl, mix the salt, baking powder, and cake flour together using a whisk. Set this bowl away for now.
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Cream butter on medium speed with an electric mixer (paddle attachment if using a stand mixer). Add sugar gradually and beat for 3–5 minutes until light and fluffy.
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After adding each egg, blend until the yolk is absorbed.Mix vanilla essence with 1 cup buttermilk.Alternate adding flour and buttermilk to the butter/sugar/egg mixture in the mixing bowl on low speed.
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Using a combination of three additions of dry and two additions of wet, I perform the process.
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Fill the bundt pan with batter.Put it in the oven at 325 degrees for an hour and five to ten minutes, or until a toothpick comes out clean.Baking times can be different.
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This method yields around eight cups of batter.Before removing it from the pan, you should wait ten minutes for it to cool down fully.
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Mix until smooth. Add extra if too thick. tiny milkings. Too thin? Add confectioners sugar. Before using, wrap the bowl with plastic.
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After the cake cools, spoon the glaze over it or into a disposable piping bag with the tip cut off for extra control.
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