Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic, moist, and tender pound cake enhanced with the tangy richness of buttermilk and a smooth, sweet cream cheese glaze. Perfect for any occasion, this cake combines the comforting flavors of vanilla and butter with a luscious glaze that adds a delightful finishing touch.
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air for a lighter cake texture.
- Add Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition to fully incorporate. Then add the pure vanilla extract for flavor.
- Combine Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined; do not overmix to keep the cake tender.
- Bake: Pour the batter into the prepared pan and bake in the preheated oven for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.
- Make the Glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until combined. Add 2 to 3 tablespoons of milk or heavy cream to achieve a pourable consistency, then stir in the vanilla extract.
- Glaze Cake: Pour the cream cheese glaze over the cooled cake, letting it drip down the sides for an even coating and elegant finish.
Notes
- Ensure all ingredients like eggs, butter, and buttermilk are at room temperature to create a smooth batter and even baking.
- Do not overmix the batter when combining wet and dry ingredients to prevent a dense cake.
- If the cake starts browning too quickly, tent with aluminum foil halfway through baking.
- You can substitute milk for buttermilk if necessary, but add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes to mimic buttermilk.
- For a stronger vanilla flavor, use vanilla bean paste instead of extract.
- Store the glazed cake in an airtight container in the refrigerator for up to 3 days.
