Description
Indulge in the rich and moist Vanilla Buttermilk Pound Cake with a luscious Cream Cheese Glaze that adds a perfect finishing touch to this classic dessert. This recipe is sure to become a family favorite for any occasion.
Ingredients
Scale
Main Cake:
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 tablespoon vanilla extract
For the Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C) and grease a 10-inch bundt or tube pan.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy, about 4–5 minutes.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Ingredients: Add dry ingredients to the butter mixture in three additions, alternating with buttermilk, and ending with flour. Stir in vanilla extract.
- Bake: Pour batter into prepared pan and bake for 60–70 minutes until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. For the glaze, beat cream cheese until smooth, then mix in powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cake before serving.
Notes
- Ensure all ingredients are at room temperature for the best texture.
- Store the cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
