Description
A classic Vanilla Buttermilk Pound Cake with a smooth and tangy Cream Cheese Glaze. This moist, buttery cake is perfect for dessert or special occasions, offering a tender crumb and rich vanilla flavor enhanced by the creamy glaze.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking and ensure even cooking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3–4 minutes. This step incorporates air for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to maintain emulsion. Mix in the vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined to avoid overworking the batter, which can make the cake dense.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack and let it cool completely to room temperature before glazing.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then mix in milk one tablespoon at a time until the glaze reaches a pourable consistency suitable for drizzling.
- Glaze the Cake: Drizzle the prepared cream cheese glaze evenly over the cooled cake to add sweetness and a tangy finish.
Notes
- This cake tastes even better the next day as the flavors develop fully.
- Store covered at room temperature for up to 2 days or refrigerate for longer storage.
- For a flavor twist, add lemon zest or almond extract to the batter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
