Description
This Delightful Vanilla Buttermilk Pound Cake with Cream Cheese Glaze offers a rich, moist texture with classic buttery sweetness and a tangy hint from the buttermilk. Topped with a smooth and creamy vanilla cream cheese glaze, this cake is perfect for any occasion, from afternoon tea to a special dessert.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter (at room temperature)
- 1/2 cup buttermilk
- 2 tsp pure vanilla extract
- 4 large eggs (at room temperature)
- 2 tsp baking powder
Cream Cheese Glaze
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- 3 tbsp milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to ensure the cake releases easily once baked.
- Cream Butter and Sugar: In a large bowl, beat together the butter and granulated sugar until the mixture is fluffy and light, about 3-4 minutes, which helps create a tender crumb.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter and incorporate air.
- Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder thoroughly to prevent lumps and evenly distribute the leavening.
- Mix Dry Ingredients and Buttermilk: Gradually add the flour mixture to the butter mixture in parts, alternating with the buttermilk. Stir gently but completely after each addition to avoid overmixing.
- Add Vanilla: Stir in the pure vanilla extract evenly throughout the batter to infuse the cake with classic vanilla flavor.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top to ensure even baking. Bake in the preheated oven for 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Make Cream Cheese Glaze: While the cake cools, whisk together softened cream cheese, powdered sugar, and milk until smooth and creamy, creating a luscious glaze.
- Glaze the Cake: Drizzle the warm cake with the cream cheese glaze evenly, allowing it to soak in and enhance the flavor and appearance before serving.
Notes
- Ensure butter and eggs are at room temperature for optimal mixing and texture.
- Use fresh baking powder to guarantee proper rise.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Allow the cake to cool slightly before glazing to prevent the glaze from melting off completely.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
