Description
This classic Vanilla Buttermilk Pound Cake is moist, tender, and bursting with rich vanilla flavor. Enhanced with a tangy buttermilk base and finished with a luscious cream cheese glaze, it makes a perfect dessert or teatime treat. The dense yet soft texture is complemented by the sweet and creamy glaze, creating an irresistible combination.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup buttermilk
- 2 tsp pure vanilla extract
Cream Cheese Glaze
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 2 tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the unsalted butter and granulated sugar until the mixture is light and fluffy. This incorporates air, yielding a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the pure vanilla extract for flavor.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the dry mixture. Mix gently until just combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool Before Glazing: Remove the cake from the oven and let it cool completely in the pan on a wire rack, which helps set the crumb and prevents the glaze from melting.
- Prepare Cream Cheese Glaze: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until combined. Add the milk 1 tablespoon at a time until the glaze reaches a drizzle-able consistency.
- Glaze the Cake: Once the cake is completely cooled, drizzle the cream cheese glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Room temperature butter and eggs help create a smooth, well-incorporated batter.
- Do not overmix the batter after adding flour to prevent a dense cake.
- Use full-fat cream cheese for the glaze to ensure creamy texture.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- Serving the cake slightly chilled enhances the flavor of the cream cheese glaze.
