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!