Ingredients

• 1 cup Butter soft
• 2 cups Sugar
• 3 cups Gluten Free 1-to-1 Baking Flour plus extra for flouring the pan
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 4 Eggs
• 2 tsp Vanilla Extract
• 1 cup Buttermilk

• 3/4 cup Sugar
• 1/2 cup Butter
• 1/4 cup Water
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F. Grease and flour a large Bundt pan.
2. Cream together butter and sugar until light and fluffy, 7-10 minutes. Meanwhile, mix together flour, baking powder, baking soda and salt.
3. Add eggs one-at-a-time to the butter mixture, scraping down the bowl after each addition then add the vanilla extract.
4. Add the dry ingredients to the butter mixture, alternating with the buttermilk and mix until smooth and creamy. Pour batter into the prepared Bundt pan.
5. Bake until a tester inserted into the center comes out clean, about 50-60 minutes. During the last 10 minutes of the baking time, combine the glaze ingredients and heat to melt but do not boil.
6. Immediately after removing the cake from the oven, poke several long holes into the top using a long skewer. Pour half of the warm glaze over the cake then let the cake cool completely in the Bundt pan, about 2 hours.
7. Once the cake has thoroughly cooled, loosen the edges from the pan and invert onto a serving platter. Rewarm the remaining glaze and pour or brush over the cake.