Vanilla Buttermilk Pound Cake (Print)
A classic vanilla pound cake enhanced with buttermilk and topped with a creamy glaze.
# Ingredients:
→ For the Pound Cake
01 -
3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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2 1/2 cups granulated sugar
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5 large eggs, at room temperature
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1 tablespoon vanilla extract
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1 cup buttermilk, at room temperature
→ For the Cream Cheese Glaze
10 -
4 ounces cream cheese, softened
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1 cup powdered sugar, sifted
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1 teaspoon vanilla extract
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3-4 tablespoons milk
# Directions:
01 -
Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt or tall cake pan, tapping out excess flour. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy (3-5 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Gradually add dry ingredients in three additions, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined. Pour batter into prepared pan, smoothing the top. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
02 -
In a medium bowl, beat cream cheese until smooth. Gradually add powdered sugar, mixing until fully incorporated. Stir in vanilla extract and milk, one tablespoon at a time, until desired pouring consistency is achieved.
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Once the cake is completely cooled, place on a serving plate. Drizzle cream cheese glaze over the top, letting it drip down the sides for decoration.