Vanilla Buttermilk Pound Cake With Cream Cheese Glaze
Vanilla Buttermilk Pound Cake is moist and buttery with vanilla and buttermilk, finished with a creamy cream cheese glaze. A classic dessert with a fresh touch.
Ingredients
- 2½ cups 315g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 226g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs
- 1 cup 240ml buttermilk
- 2 teaspoons vanilla extract
- For the Cream Cheese Glaze:
- 4 oz 113g cream cheese, softened
- 1 cup 120g powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Set oven to 325°F (163°C). Grease and flour a bundt or tube pan. Whisk flour, baking powder, baking soda, and salt. Set aside.
- Beat softened butter and sugar until light and fluffy (3–5 minutes).
- Mix in eggs one at a time, fully incorporating each. Mix buttermilk and vanilla together.
- Add dry and wet ingredients alternately to butter mixture, starting and ending with dry. Mix until just combined.
- Pour batter into pan and bake 60–70 minutes. Check doneness with a toothpick. Cool cake in pan 10–15 minutes, then invert onto wire rack to cool completely.
- Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Thin with milk if needed.
- Drizzle glaze over cooled cake and let set 15–20 minutes before serving.