Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic dessert that combines the rich, buttery flavor of a traditional pound cake with a tender crumb thanks to buttermilk. The moist cake is enhanced by a smooth, tangy cream cheese glaze that adds the perfect finishing touch, making it an irresistible treat for gatherings or afternoon tea.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 together the butter and granulated sugar until the mixture is fluffy and light, about 3-4 minutes using a mixer.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, blending well after each addition to maintain a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder to evenly distribute the leavening.
- Mix Batter: Gradually add the sifted dry ingredients into the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until fully combined without overmixing.
- Add Vanilla: Stir in the pure vanilla extract completely to infuse the batter with flavor.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Prepare Glaze: While the cake cools slightly, whisk together the softened cream cheese, powdered sugar, and milk until smooth and creamy to form the glaze.
- Glaze the Cake: Drizzle the warm cake with the cream cheese glaze evenly before serving to add a rich, tangy sweetness.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for optimal mixing.
- Do not overmix the batter once the flour is added to keep the cake tender.
- The cake is best served slightly warm with the glaze freshly drizzled on top.
- You can store leftover cake in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- For a dairy-free option, substitute buttermilk with a plant-based milk mixed with vinegar and use dairy-free cream cheese.
