Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich, moist, and tender cake perfect for any occasion. Featuring a classic pound cake base enhanced with the tangy flavor of buttermilk and finished with a luscious cream cheese glaze, it’s sure to delight your taste buds and impress your guests.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients and Cake
- 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
Cream Cheese Glaze
- 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 Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine the leavening agents and salt evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition for full integration. Then stir in the pure vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture while alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fill Pan and Bake: Pour the batter into your prepared pan and smooth the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean indicating the cake is cooked through.
- Cool Cake: Let the cake cool in the pan for 10 minutes to set the structure, then transfer it to a wire rack to cool completely before glazing.
- Prepare Cream Cheese Glaze: While the cake cools, beat the softened cream cheese with powdered sugar, milk (or heavy cream), and vanilla extract until the mixture is smooth and creamy for a luscious glaze.
- Glaze and Serve: Drizzle the cream cheese glaze over the completely cooled cake to finish. Slice and serve for a delightful treat.
Notes
- Ensure eggs and buttermilk are at room temperature to help the batter mix evenly and rise well.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- The glaze can be adjusted in thickness by altering the amount of milk or cream.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, add a teaspoon of lemon zest to the batter or glaze.
