Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich, moist, and flavorful dessert perfect for any occasion. The cake offers a delicate crumb enhanced by the tang of buttermilk and a classic vanilla aroma, topped with a smooth, sweet cream cheese glaze that adds a luscious finishing touch.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
Glaze Ingredients
- 4 oz (113g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or Bundt pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This step incorporates air, creating a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure even incorporation. Then stir in the vanilla extract for aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing each addition just until combined to avoid over-mixing.
- Pour Batter and Bake: Pour the prepared batter into the greased pan, smoothing the top evenly. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean, indicating that the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely before glazing.
- Prepare the Cream Cheese Glaze: Beat together the softened cream cheese, powdered sugar, milk or heavy cream, and vanilla extract until you achieve a smooth and creamy glaze.
- Glaze and Serve: Drizzle the cream cheese glaze over the completely cooled pound cake. Slice and serve to enjoy this moist and flavorful dessert.
Notes
- Make sure all your ingredients are at room temperature for the best texture.
- Do not overmix the batter; mix until just combined to avoid a dense cake.
- If your cake browns too quickly, tent it with foil during baking to prevent burning.
- The glaze consistency can be adjusted with more or less milk/heavy cream to your desired thickness.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
