Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist, tender cake infused with rich vanilla flavor and a hint of tang from the buttermilk. Topped with a smooth, sweet cream cheese glaze, this classic dessert is perfect for gatherings, celebrations, or an indulgent treat.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
Glaze Ingredients
- 4 oz (113g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan to prevent sticking.
- Prepare Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredients and buttermilk alternately to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Bake: Pour the batter into the prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack and let it cool completely before glazing.
- Make the Glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well to combine. Add milk or heavy cream, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract for flavor.
- Glaze Cake: Pour the cream cheese glaze evenly over the cooled cake, letting it drip down the sides for a beautiful finish.
Notes
- Make sure all refrigerated ingredients like eggs, butter, and buttermilk are at room temperature before starting for better texture and mixing.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Test the cake doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- You can substitute regular milk for buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- The glaze consistency can be adjusted by adding more milk or powdered sugar depending on your preference.
- Store the cake covered at room temperature for up to 3 days or refrigerated for up to 5 days.
