Description
A moist and tender vanilla buttermilk pound cake topped with a tangy cream cheese glaze, perfect for any occasion.
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each. Mix in the vanilla extract.
- Gradually add dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze: Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract.
- Mix in milk one tablespoon at a time until desired consistency is reached.
- Drizzle glaze over cooled cake and let set before slicing.
Notes
- Ensure butter and cream cheese are at room temperature for best mixing.
- You can add lemon zest to the batter for a citrus twist.
- Store in an airtight container to maintain moisture.
- Substitute buttermilk with milk + lemon juice or vinegar if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
