Description
This classic Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist, tender cake infused with rich vanilla flavor and a touch of tangy buttermilk. Topped with a luscious cream cheese glaze, it makes for a perfect dessert or afternoon treat that is both comforting and elegant.
Ingredients
Scale
Cake
- 1 cup Unsalted Butter, softened
- 2 cups Sugar
- 4 large Eggs
- 2 tsp Vanilla Extract
- 3 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 cup Buttermilk
- 1/2 tsp Salt
Cream Cheese Glaze
- 8 oz Cream Cheese, softened
- 1 1/2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2-4 tbsp Milk (adjust for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and sugar using a hand or stand mixer until the mixture is light and fluffy, which will help incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, starting and ending with the dry mixture. Mix until just combined to avoid overmixing, which can toughen the cake.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula to ensure uniform baking.
- Bake: Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before glazing.
- Make Glaze: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gradually add milk, one tablespoon at a time, until the glaze reaches your desired consistency for drizzling.
- Glaze and Serve: Drizzle the cream cheese glaze over the cooled cake evenly. Slice and serve your delicious vanilla buttermilk pound cake with a rich cream cheese topping!
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth blending.
- Do not overmix the batter to keep the cake light and tender.
- Use full-fat buttermilk for best flavor and texture, or substitute with milk and lemon juice/vinegar if unavailable.
- The glaze consistency can be adjusted with more or less milk based on preference.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
