Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Vanilla Buttermilk Po

 

Ingredients for the Cake:

2 ½ cups (315g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (227g) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs, at room temperature

1 tbsp pure vanilla extract

1 cup (240ml) buttermilk, at room temperature


Ingredients for the Cream Cheese Glaze:

4 oz (113g) cream cheese, softened

1 ½ cups (180g) powdered sugar

2–3 tbsp milk or heavy cream (adjust for desired thickness)

1 tsp vanilla extract


Instructions

For the Cake:

 

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan.

2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes.

4. Incorporate Eggs: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. Combine Ingredients: Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

6. Bake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


For the Cream Cheese Glaze:

1. Make the Glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar, followed by enough milk or cream to achieve a pourable consistency. Mix in the vanilla extract.

2. Glaze the Cake: Drizzle the glaze generously over the cooled cake, letting it cascade down the sides for a beautiful finish.

Enjoy your delightful Vanilla Buttermilk Pound Cake!

 

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