Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!
Preheat oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very light/creamy. I beat this mixture for 2-3 minutes. Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition. Generously grease and flour a 10 inch tube pan (including center part). Spoon or pour batter into prepared pan, and spread out evenly.
Bake at 350° F. for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly! When done the cake should be golden brown on top. Test the cakes "doneness" by inserting a toothpick into the middle of the cake. If toothpick comes out "clean", cake is done. If not, stick it back in the oven for a few more minutes, then check again. Once done, transfer pan to a wire rack to cool.
Let cake cool for 10 minutes (important). Take a knife and gently run it around the edges of the cake (including center). This helps loosen cake from pan. Place a wire rack upside down over top of cake. Carefully, (holding rack and cake pan), "flip" the cake and rack over, to invert cake, bottom side up, onto the wire rack. TIP: Place a large piece of wax or parchment paper UNDER wire rack. This helps catch drips when you glaze the cake.
While cake cools, make the butter sauce (glaze). Place butter, sugar, and water in a small pan; cook on medium heat only until butter has melted and sugar is dissolved. Remove sauce from heat; stir in vanilla and almond extracts. Poke holes all over the top of the still warm butter cake. Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat process on top of cake two more times (1/4 cup each time). Now poke holes into the sides of the cake. Use a pastry brush to "paint" on the glaze to cover sides. Use all remaining glaze to do this. Let cake cool completely (this will firm up the glaze). Garnish with fresh fruit, cut into slices, serve, and enjoy!
Glazed Butter Cake https://www.thegratefulgirlcooks.com/glazed-butter-cake/