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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

4.3 from 44 reviews

  • Author: admin
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings 1x

Description

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist, tender, and rich cake perfect for any occasion. The combination of buttermilk and vanilla creates a delicate flavor, while the luscious cream cheese glaze adds a sweet and tangy finishing touch. Ideal as a dessert or a delightful afternoon treat, this pound cake is easy to prepare and bakes into a beautiful golden loaf.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 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

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

  1. Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or Bundt pan to ensure the cake does not stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This step is key for a tender crumb.
  4. Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Then, stir in the vanilla extract for flavor.
  5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing which can toughen the cake.
  6. Pour and smooth batter: Pour the prepared batter into the greased pan and smooth out the top evenly.
  7. Bake the cake: Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Prepare cream cheese glaze: While the cake cools, beat the softened cream cheese with powdered sugar, milk or heavy cream, and vanilla extract until the glaze is smooth and creamy.
  9. Glaze the cake: Once cooled, drizzle the cream cheese glaze over the top of the pound cake. Allow the glaze to set slightly before serving for the best presentation and flavor.

Notes

  • Ensure all ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth batter.
  • Use a toothpick or cake tester to check doneness; it should come out clean without wet batter.
  • The glaze can be adjusted in consistency by adding more milk or powdered sugar as needed.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • For a more pronounced vanilla flavor, you can increase the vanilla extract slightly or use vanilla bean paste.
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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