Description
A rich and moist Vanilla Buttermilk Pound Cake topped with a smooth Cream Cheese Glaze. This classic American dessert features tender crumb from buttermilk and a subtle vanilla aroma, finished with a luscious glaze that adds a sweet tangy contrast, perfect for any occasion.
Ingredients
Scale
Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk (plus more if needed)
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure easy release of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. This process incorporates air for a tender crumb.
- Add Eggs and Vanilla: Add eggs one by one, mixing well after each addition to fully incorporate. Stir in the tablespoon of vanilla extract to flavor the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt within the flour.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients to the butter mixture in three increments, alternating with the buttermilk; start and finish with the dry ingredients. Mix gently with each addition, just until combined to avoid overmixing and toughening the cake.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake in the preheated oven 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 10 to 15 minutes. Then carefully invert onto a wire rack to cool completely before glazing.
- Prepare the Glaze: Beat the softened cream cheese in a bowl until smooth. Add powdered sugar, milk, and vanilla extract, and beat until creamy and pourable. Adjust milk quantity as needed to achieve desired glaze consistency.
- Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled pound cake just before serving to add a creamy and tangy finish.
Notes
- This pound cake stays fresh at room temperature for up to 3 days or can be refrigerated for up to a week. For best texture, bring to room temperature before serving.
- Make sure not to overmix the batter after adding flour to keep the cake tender.
- If you prefer a thicker glaze, reduce the milk slightly; for thinner glaze, add a little more milk gradually.
