Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
There’s something truly magical about a classic pound cake. The simplicity of its ingredients belies the rich, comforting flavor and tender crumb that makes it a timeless favorite. This Vanilla Buttermilk Pound Cake takes the beloved traditional recipe up a notch by incorporating tangy buttermilk, which adds a layer of moisture and a subtle depth of flavor. The result? A soft, buttery cake with a perfectly balanced sweetness that melts in your mouth.
Topping it off is a smooth, creamy glaze made with cream cheese, which gives the cake an indulgent, velvety finish. The glaze’s rich and slightly tangy flavor pairs wonderfully with the cake’s sweet, vanilla base. It’s a dessert that’s both simple enough for an everyday treat and elegant enough for special occasions. Whether you’re enjoying it with a cup of tea or serving it at a gathering, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze will surely be the star of the show.
The best part? This cake is incredibly easy to make. With a few basic ingredients and a little patience, you’ll have a show-stopping dessert that’s sure to impress. So, preheat your oven, gather your ingredients, and get ready to experience the ultimate comfort food with a delicious twist!
Ingredients:
For the Pound Cake:
2 1/2 cups all-purpose flour, sifted.
1/2 tsp baking powder.
1/4 tsp salt.
1 cup unsalted butter, softened.
2 cups granulated sugar.
4 large eggs, at room temperature.
1 tbsp vanilla extract.
1 cup buttermilk, at room temperature.
For the Cream Cheese Glaze:
4 oz cream cheese, softened.
1 cup powdered sugar.
1-2 tbsp milk (adjust for consistency).
1/2 tsp vanilla extract.
Instructions:
Step 1
Preheat the oven to 325°F (160°C).
Step 2
Grease and flour a 10-inch Bundt pan, or use nonstick baking spray.
Step 3
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
Step 4
In a large bowl, beat together the softened butter and sugar on medium speed until light and fluffy (about 3-4 minutes).
Step 5
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Step 6
With the mixer on low, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix!
Step 7
Pour the batter into the prepared Bundt pan and smooth the top.
Step 8
Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
Step 9
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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