Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
A rich, moist, and buttery pound cake made with vanilla and buttermilk, topped with a luscious cream cheese glaze.
Equipment
- Bundt Pan
- Electric Mixer
- Mixing bowls
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk room temperature
- 1 tbsp vanilla extract
Cream Cheese Glaze
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in vanilla extract.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- For the glaze: Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla, mixing until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
For an extra touch, add a sprinkle of chopped nuts or fresh berries on top of the glaze.