Description
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist, buttery cake with a tangy cream cheese glaze. Perfect for celebrations or casual treats, this easy-to-make dessert is sure to impress.
Ingredients
For the Cake:
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
For the Cream Cheese Glaze:
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 to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan.
- Prepare Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Beat butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
- Add Eggs and Vanilla: Mix in eggs one at a time, then add vanilla extract.
- Combine Ingredients: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Bake: Pour batter into the prepared pan. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: Beat cream cheese until smooth. Gradually mix in powdered sugar, then add milk/cream to reach desired consistency. Stir in vanilla extract.
- Glaze Cake: Pour glaze over the cooled cake and let it drip down the sides.
Notes
Ensure all ingredients are at room temperature for the best results.
Adjust glaze consistency by adding more milk/cream or powdered sugar as needed.
Store the cake in an airtight container to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 420 kcal
