recipe: — • 1 cup (226g) high-quality unsalted butter • 1½ cups (300g) organic cane sugar • 4 large organic eggs, room temperature • 2 tsp pure vanilla extract • 2½ cups (300g) organic all-purpose flour • 2 tsp aluminum-free baking powder • ½ tsp fine sea salt • 1 cup (240g) cultured buttermilk vanilla glaze: • 1½ cups (170g) organic powdered sugar • 1 tsp pure vanilla extract • 2–3 tbsp whole milk or heavy cream — 1. melt 1 cup unsalted butter over medium heat. keep stirring until it turns golden brown and smells nutty. let it cool slightly. 2. cream the brown butter with 1½ cups sugar until smooth. 3. mix in 4 eggs, one at a time, then add 2 tsp vanilla. 4. whisk together 2½ cups flour, 2 tsp baking powder, and ½ tsp salt. 5. alternate adding the dry ingredients and 1 cup buttermilk to the wet mixture. mix until just combined. 6. grease a 10–12 cup bundt pan VERY well, pour in the batter, and bake at 350°F for 45–55 minutes. 7. let it cool for 15 minutes, flip it out, and let it finish cooling. 8. drizzle with vanilla glaze and pretend you didn’t just make the whole kitchen smell insane. credit/inspo: @Loathe 🤎 save this for later because you’re making it. #bakingtok #bundtcake #brownbutter #vanillacake #dessert