Instructions
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
1. Preheat the Oven:
Preheat your oven to 325°F (160°C).
Grease and flour a 10-inch bundt pan or spray with nonstick baking spray.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
4. Add the Dry Ingredients and Buttermilk:
Reduce the mixer speed to low.
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined (do not overmix).
5. Bake the Pound Cake:
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
6. Prepare the Cream Cheese Glaze:
In a small bowl, beat the cream cheese until smooth.
Add the powdered sugar, vanilla extract, and 1 tablespoon of milk. Mix until smooth, adding more milk as needed to reach a pourable consistency.
7. Glaze the Cake:
Once the cake has cooled, drizzle the cream cheese glaze over the top.
Allow the glaze to set for a few minutes before slicing.
Tips:
Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
Extra Flavor: Add a teaspoon of almond extract or lemon zest for a subtle flavor twist.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Enjoy your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze—a rich, buttery dessert perfect for any occasion! 🍰✨
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