Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
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 consistency)
1 tsp vanilla extract
Instructions:
For the Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or Bundt pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).
Add Eggs: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the Cream Cheese Glaze:
Mix Glaze: Beat the softened cream cheese until smooth. Gradually add powdered sugar, followed by milk or cream to reach a pourable consistency. Stir in vanilla extract.
Glaze the Cake: Pour the cream cheese glaze over the cooled cake, letting it drip down the sides for that luscious look.
