Vanilla Buttermilk Pound Cake (Printable Version)
A moist, tender pound cake enriched with buttermilk and topped with a velvety vanilla cream cheese glaze.
# Ingredients:
→ Cake Batter
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
2½ cups white sugar
03 -
4 large eggs, room temperature
04 -
3 cups sifted all-purpose flour
05 -
½ teaspoon baking soda
06 -
½ teaspoon salt
07 -
1 cup buttermilk, room temperature
08 -
1 tablespoon pure vanilla extract
→ Cream Cheese Glaze
09 -
4 ounces cream cheese, softened
10 -
1 cup sifted powdered sugar
11 -
2 tablespoons milk
12 -
½ teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or use baking spray with flour.
02 -
In a large bowl, beat butter and sugar together until light and fluffy, approximately 3-5 minutes.
03 -
Incorporate eggs one at a time, beating well after each addition to ensure proper emulsion.
04 -
In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed.
05 -
Gradually add the dry mixture and buttermilk to the butter mixture, alternating between the two and beginning and ending with the dry ingredients.
06 -
Fold in vanilla extract until the batter is smooth and well combined.
07 -
Transfer batter to prepared bundt pan and bake for 60-75 minutes, until a toothpick inserted in the center comes out clean.
08 -
Allow cake to rest in the pan for 15 minutes, then invert onto a wire cooling rack to cool completely.
09 -
Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla, mixing until the glaze reaches a pourable consistency.
10 -
Pour glaze evenly over the cooled cake, allowing it to cascade down the sides.
# Notes:
01 -
Use room temperature ingredients for optimal incorporation and texture.
02 -
Avoid overmixing when adding flour to prevent a tough cake.
03 -
Add additional milk to the glaze in small increments if a thinner consistency is desired.