Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic, moist, and tender cake perfect for any occasion. Made with rich buttermilk and vanilla, the dense yet soft crumb is enhanced by a luscious cream cheese glaze that adds a smooth, sweet finish.
Ingredients
Scale
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
Cream Cheese Glaze
- 4 oz (113g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This ensures even distribution of leavening agents.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully blend. Stir in the vanilla extract for flavor.
- Combine Batter: Alternate adding the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined; avoid overmixing to keep the cake tender.
- Transfer and Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes to firm up, then invert onto a wire rack to cool completely before glazing.
- Prepare Glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue mixing. Add 2 to 3 tablespoons of milk or heavy cream until you reach the desired glaze consistency. Stir in the vanilla extract for extra flavor.
- Glaze Cake: Pour the cream cheese glaze over the cooled cake, letting it drip down the sides evenly. Allow the glaze to set before serving.
Notes
- Room temperature ingredients help create a smoother batter and better rise.
- Make sure not to overmix the batter once the dry and wet ingredients are combined to keep the cake tender.
- The glaze consistency can be adjusted by adding more or less milk or cream.
- Use an 8-inch Bundt pan for a classic shape; alternatively, an 8-inch round pan works fine.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
