POUND CAKE WITH ZINFANDEL GLAZE
1 1/3 cups butter (1 stick plus 5 1/3 tablespoons), softened
2 ½ cups sugar
6 large eggs
3 cups all-purpose flour
½ cup buttermilk (see Note)
1 tablespoon vanilla extract
¼ cup butter (4 tablespoons)
2 cups powdered sugar, sifted
2 tablespoons milk
Zest of 1 lemon or of half of an orange
2 tablespoons Zinfandel
Preheat the oven to 325 degrees; grease and flour a Bundt pan. Beat the butter at medium speed with a mixer until creamy, then add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour to the mixture alternately with the buttermilk, making sure you begin and end with the flour. Beat at low speed until just blended after each addition. Stir in the vanilla. Pour the batter (it will be thick) into the Bundt pan and bake at 325 degrees for about 1 hour and 15 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for about 10 minutes, then remove from pan to cool completely.
Make the glaze by melting the butter in a small saucepan over medium heat. Pour the melted butter into the powdered sugar in a medium-size bowl, add the milk, zest, and wine and whisk until combined. Drizzle the glaze over the cake.
NOTE: If you don’t have buttermilk, you can make a substitute. Simply add a dash of white vinegar or lemon juice to regular milk and let sit for a few minutes before using.