Description
This classic Vanilla Buttermilk Pound Cake is incredibly moist and tender, enriched with rich buttermilk and a hint of vanilla. Topped with a luscious cream cheese glaze, it’s a perfect dessert for any occasion, offering a delightful balance of sweet, creamy, and buttery flavors in every bite.
Ingredients
Scale
For the Pound Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This step incorporates air that helps the cake rise.
- Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix batter: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter which can make the cake dense.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the surface. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before glazing.
- Prepare the glaze: Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and mix well. Add milk one tablespoon at a time until the glaze is pourable but not runny.
- Glaze the cake: Drizzle the cream cheese glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for the best texture and even mixing.
- Store leftover cake tightly covered at room temperature to keep moist for up to 3 days.
- Refrigerate leftovers for up to one week to maintain freshness.
- Use a toothpick to test doneness; if it comes out with batter, continue baking.
- Adjust glaze thickness by adding milk gradually to avoid making it too thin.
