Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist, tender, and rich cake perfect for any occasion. The classic pound cake is elevated with the subtle tang of buttermilk and a luscious cream cheese glaze that adds sweetness and a smooth finish. Easy to bake and wonderfully flavorful, this cake pairs perfectly with tea or coffee, or as a delightful dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
Cream Cheese Glaze
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a loaf pan, or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents. Set aside.
- Cream Butter and Sugar: Using an electric mixer or whisk, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes. This step incorporates air for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each to maintain emulsion. Then beat in the vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined—avoid overmixing to ensure the cake remains tender.
- Fill the Pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake the Cake: Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 55 minutes to prevent overbaking.
- Prepare the Glaze: While the cake bakes, combine softened cream cheese, powdered sugar, milk, and vanilla extract in a small saucepan over low heat. Whisk continuously until smooth and well blended, then remove from heat.
- Cool the Cake: Once baked, let the cake cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely.
- Glaze and Serve: Drizzle the cream cheese glaze over the cooled pound cake. Slice and serve for a rich, delicious treat.
Notes
- Ensure the butter and cream cheese are at room temperature for smooth blending and better texture.
- Do not overmix the batter after adding flour to avoid a dense cake.
- For an extra moist cake, you can brush the cooled cake with buttermilk before glazing.
- If you prefer a thicker glaze, reduce the milk by half.
- This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.4g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 95mg
Keywords: vanilla pound cake, buttermilk cake, cream cheese glaze, easy pound cake, classic dessert, moist cake
