Description
A rich and moist Vanilla Buttermilk Pound Cake baked to golden perfection and topped with a smooth, creamy cream cheese glaze. This classic dessert combines tangy buttermilk with fragrant vanilla, creating an irresistible treat perfect for any occasion.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter (at room temperature)
- 1/2 cup buttermilk
- 2 tsp pure vanilla extract
- 4 large eggs (at room temperature)
- 2 tsp baking powder
Glaze
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- 3 tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is fluffy and light in color, taking about 3 to 4 minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure it is fully blended.
- Combine Dry Ingredients and Buttermilk: In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add this mixture to the butter and egg mixture, alternating with the buttermilk, mixing just until combined and smooth.
- Flavor with Vanilla: Stir in the pure vanilla extract evenly to infuse the batter with a rich vanilla aroma.
- Pour Batter: Pour the prepared batter into the greased loaf pan, smoothing out the top for an even bake.
- Bake the Cake: Bake for 50 to 60 minutes or until the cake turns golden brown and a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Make the Glaze: While the cake cools slightly, whisk together the softened cream cheese, powdered sugar, and milk until a smooth, creamy glaze forms.
- Glaze the Cake: Drizzle the cream cheese glaze over the warm cake before slicing and serving for an indulgent finish.
Notes
- Ensure eggs and butter are at room temperature for a smooth batter.
- Don’t overmix once the flour is added to keep the cake tender.
- You can substitute buttermilk with milk plus 1 tbsp lemon juice if needed.
- Allow the cake to cool slightly before glazing to prevent melting.
- Store any leftovers in an airtight container refrigerated for up to 3 days.
