Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the ultimate indulgence. With a soft, moist crumb and a rich, creamy glaze, it’s the perfect dessert for any occasion. Easy to make and bursting with flavor, this cake is a guaranteed hit for gatherings and celebrations.
Ingredients
For the Pound Cake:
- 2 1/2 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or spray with nonstick baking spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: Beat the softened butter and sugar together in a large bowl on medium speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add dry ingredients and buttermilk: Reduce mixer speed to low. Gradually add the dry ingredients in alternating batches with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared bundt pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake cools, beat together softened cream cheese, powdered sugar, and vanilla extract. Gradually add milk until the glaze reaches your desired consistency.
- Glaze the cake: Once the cake has cooled, drizzle the glaze over the top. Slice and serve!
Notes
- Flavored Glaze: Add lemon or orange zest to the glaze for a citrus twist.
- Add-ins: Fold in chocolate chips or chopped nuts for texture.
- Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.
- Storage: Store in an airtight container for up to 3-4 days. Freeze without glaze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
