Buttermilk Chai Pound Cake

CAKE INGREDIENTS

• 1 cup of salted butter at room temperature

• 3 cups of granulated sugar

• 2 tsp vanilla extract

• 6 eggs

• 1 cup buttermilk

• 3 cups flour

• 1 tsp salt

• 1/4 tsp baking soda

• 3 Tbsp Chai spice OR 1 Tbsp cinnamon, 2 tsp ginger, 2 tsp cardamom, 1 1/2 tsp all spice, 1/2 tsp black pepper

ICING INGREDIENTS

• 2-3 Tbsp buttermilk

• 1 tsp vanilla extract

• 1 cup powdered sugar

INSTRUCTIONS

1. Preheat oven to 325 degrees. Grease and sugar a 9 inch bundt pan.

2. In a large bowl whisk together flour, salt, baking soda, and spices.

3. Using a hand or standing mixer, combine butter and granulated sugar.

4. Add 1 egg at a time and mix.

5. Add vanilla

6. Stir in flour mixture 1 cup at a time alternating with buttermilk.

7. Pour mixture into prepared bundt pan. Tap pan against counter to bring bubbles to the surface.

8. Place pan in oven and bake for 60-75 minutes or until a toothpick comes out clean. Don’t open oven door to check on the cake for at least an hour into the baking process.

9. Remove from oven and let cool for 15 minutes before flipping the cake over and shaking the cake out of the pan onto a cooling rack.

10. Cool completely.

11. Whisk together buttermilk, vanilla and powdered sugar in bowl until smooth. Add buttermilk depending on the thickness you like the icing. I like mine pretty thin.

12. Pour icing over cake and let harden before serving. You can also jazz it up with some turbinado sugar sprinkled on top.

This is great for brunches and bake sales!