Description
Indulge in the rich and moist Vanilla Buttermilk Pound Cake with a luscious Cream Cheese Glaze that adds a perfect balance of sweetness. This classic southern cake is a true delight for any occasion.
Ingredients
Scale
For the 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 ounces cream cheese (softened)
- 1 tablespoon unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and grease a 10-cup Bundt pan thoroughly.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk.
- Bake the cake: Pour the batter into the prepared Bundt pan and bake for 55–65 minutes until a toothpick inserted into the center comes out clean. Let cool before removing from pan.
- Make the glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk gradually until desired consistency. Drizzle over the cooled cake.
Notes
- Make sure all ingredients are at room temperature for best results.
- This cake stores well covered at room temperature for 2–3 days or refrigerated for up to a week.
- Let the glaze set before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
