Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a timeless dessert with a soft, moist crumb and a rich vanilla flavor. The tangy-sweet cream cheese glaze adds the perfect finishing touch, making it a cake you’ll want to bake again and again. Ideal for holidays, celebrations, or simply enjoying with coffee or tea.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 2 tsp pure vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (adjust for desired consistency)
Instructions
- Prepare the Pan: Grease and flour a bundt pan or two loaf pans. Preheat oven to 325°F (165°C).
- Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, then stir in vanilla extract.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Add dry mixture to the butter mixture, alternating with buttermilk. Mix gently until combined.
- Bake: Pour batter into prepared pan. Bake 55–70 minutes or until a toothpick comes out clean. Cool for 10 minutes, then transfer to a wire rack.
- Make the Glaze: Whisk softened cream cheese, powdered sugar, vanilla, and milk until smooth.
- Glaze the Cake: Once cooled, drizzle glaze generously over the cake. Slice and serve.
Notes
- Ensure butter, eggs, and cream cheese are at room temperature for best results.
- Don’t overmix the batter; mix just until ingredients are combined.
- Use a toothpick to check doneness—insert in center, and it should come out clean.
- Let the cake cool completely before adding the glaze to avoid melting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes