This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic, moist, and tender dessert with a rich, tangy glaze that perfectly complements the cake’s sweetness. Here’s a detailed recipe to make it:
Vanilla Buttermilk Pound Cake
Ingredients:
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 1/2 cups (500g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
Instructions:
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.
- Mix dry ingredients:Â In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar:Â In a large mixing bowl, beat the softened butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla:Â Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined—do not overmix.
- Bake:Â Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:Â Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely before glazing.
Cream Cheese Glaze
Ingredients:
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 1/4 cup (60ml) heavy cream or milk
- 1 teaspoon pure vanilla extract
Instructions:
- Beat cream cheese:Â In a medium bowl, beat the softened cream cheese until smooth.
- Add sugar and vanilla:Â Gradually add the powdered sugar, mixing until fully combined. Stir in the vanilla extract.
- Thin with cream:Â Add the heavy cream or milk, one tablespoon at a time, until the glaze reaches your desired consistency. It should be thick but pourable.
- Glaze the cake:Â Drizzle the glaze over the cooled pound cake, allowing it to drip down the sides. Let the glaze set for 10-15 minutes before serving.
Tips:
- For extra flavor, add a teaspoon of lemon zest to the batter or glaze.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Serve with fresh berries or a dollop of whipped cream for an extra special treat.
Enjoy this decadent and comforting dessert!
