Description
Indulge in the moist and tender Vanilla Buttermilk Pound Cake topped with a rich, creamy cream cheese glaze. This easy-to-follow recipe results in a delicious cake that’s perfect for any occasion, whether it’s a special celebration or just a casual treat. The buttermilk adds a lovely tang and ensures a soft crumb, while the cream cheese glaze gives it an irresistible finish. Enjoy a slice of pure bliss!
Ingredients
For the Cake:
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3 cups (375 g) all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup (225 g) unsalted butter, softened
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2 1/2 cups (500 g) granulated sugar
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4 large eggs
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1 tablespoon vanilla extract
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1 cup (240 ml) buttermilk
For the Cream Cheese Glaze:
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4 oz (115 g) cream cheese, softened
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1 cup (120 g) powdered sugar
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2–3 tablespoons milk (adjust for desired consistency)
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1/2 teaspoon vanilla extract
Instructions
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Prepare the Cake Batter: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
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Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
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Cream Butter & Sugar: Beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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Alternate Dry Ingredients & Buttermilk: Gradually add the dry ingredients and buttermilk to the batter, alternating in batches, beginning and ending with the dry ingredients.
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Bake: Pour the batter into the prepared bundt pan. Bake for 75-80 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
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Prepare the Cream Cheese Glaze: Beat cream cheese and powdered sugar until smooth. Add milk a tablespoon at a time until the desired consistency is achieved. Stir in vanilla extract.
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Glaze the Cake: Once the cake has cooled, drizzle the cream cheese glaze over the top. Let the glaze set before serving.
Notes
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Storage: Store the cake at room temperature for up to 3 days in an airtight container. Refrigeration can extend freshness for up to a week, especially with the cream cheese glaze.
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For a different flavor: Add a teaspoon of almond extract or lemon zest to the cake batter for a unique twist.
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Freezing: You can freeze the cake for up to 3 months. Wrap it well in plastic wrap and foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 75-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 370 kcal
- Sugar: 38g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Vanilla pound cake, cream cheese glaze, buttermilk cake, easy dessert recipe, homemade pound cake, moist vanilla cake, buttermilk dessert, baked cake recipe, holiday cake recipe, simple cake recipe.