Ingredients:

  • 2 ½ cups (300g) all-purpose flour, spooned and leveled
  • 1 ½ cups (300g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (300ml) buttermilk, at room temperature
  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons milk or buttermilk
  • ½ teaspoon vanilla extract (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pan (or use baking spray with flour). Cut out a parchment paper round for the bottom of the pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together eggs, vanilla extract, and buttermilk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Pour batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  8. While the cake is cooling, prepare the glaze. Whisk together powdered sugar, milk (or buttermilk), and vanilla extract (if using) until smooth. Add more liquid, a tablespoon at a time, until desired consistency is reached.
  9. Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set before serving.