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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

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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

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

2½ cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

For the Cream Cheese Glaze:

4 oz cream cheese, softened

1 cup powdered sugar

2 tablespoons milk (adjust for desired consistency)

½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3–5 minutes.
  4. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with dry ingredients. Mix until just combined.
  6. Pour batter into prepared pan and smooth the top. Bake 55–65 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely.
  8. For glaze: Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract.
  9. Mix in milk, one tablespoon at a time, until desired glaze consistency is reached.
  10. Drizzle glaze over cooled cake, letting it drip down the sides.

Notes

  • Substitute regular milk + lemon juice/vinegar for buttermilk if needed.
  • Grease pan thoroughly and dust with flour to prevent sticking.
  • You can make this cake without a mixer by thoroughly creaming butter and sugar by hand.
  • Try almond or coconut extract for a different flavor twist.
  • Add lemon zest or berries for variations.
  • Store cake airtight at room temperature up to 2 days or refrigerate up to 5 days.
  • Freeze tightly wrapped cake for up to 3 months.
  • Warm slices briefly in microwave before serving if desired.

Nutrition

Find it online: https://recipesbyjanet.com/vanilla-buttermilk-pound-cake-with-cream-cheese-glaze/