Description
This Vanilla Buttermilk Pound Cake offers a moist and tender crumb with a rich, buttery flavor enhanced by the tang of buttermilk and a hint of vanilla. Topped with a luscious cream cheese glaze, this classic dessert is perfect for gatherings or a comforting treat any time of year.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the proper temperature while you prepare the batter.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the tablespoon of vanilla extract.
- Incorporate Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition on low speed just until combined to prevent overmixing.
- Prepare Baking Pan: Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Pour and Bake: Pour the batter evenly into the prepared pan, smoothing the top. Bake in the preheated oven for 70-80 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 about 15 minutes. Then transfer it to a wire rack to cool completely.
- Make Cream Cheese Glaze: In a small bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, beating until the glaze is smooth and pourable.
- Glaze the Cake: Once the cake is fully cooled, drizzle the cream cheese glaze evenly over the top. Let the glaze set for about 15-20 minutes before serving.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing and a tender crumb.
- Do not overmix the batter once the flour is added to maintain a light texture.
- If your oven runs hot, start checking the cake at 65 minutes to avoid overbaking.
- For a richer flavor, you can substitute half the all-purpose flour with cake flour.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to a week.
