Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist and tender dessert with a rich buttery flavor complemented by a tangy glaze. Perfectly baked in a bundt pan, this classic American cake combines the subtle tang of buttermilk with vanilla sweetness, topped with a smooth cream cheese glaze for an irresistible treat.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tablespoons milk (as needed for thinning)
- ½ teaspoon vanilla extract
Instructions
- Prepare the pan and oven: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly to ensure the cake doesn’t stick.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, about 3–5 minutes. This incorporates air and helps achieve a tender cake.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then, stir in the vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the leavening agents and salt throughout the flour.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Stir gently just until the batter comes together; do not overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely before glazing.
- Prepare the cream cheese glaze: In a bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then gradually add milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
- Glaze the cake: Drizzle the cream cheese glaze evenly over the cooled cake. Allow the glaze to set slightly before serving.
Notes
- Add a teaspoon of lemon zest to the batter or glaze for an extra flavor dimension.
- This cake can be prepared a day in advance and stored covered at room temperature to enhance flavor and moisture.
