Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich, moist, and tender dessert perfect for gatherings or special occasions. The classic combination of buttery pound cake with a tangy cream cheese glaze delivers a delightful balance of sweetness and subtle acidity, enhanced by pure vanilla extract. Easy to make and irresistibly delicious, this bundt cake is sure to become a favorite.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
Glaze Ingredients
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk (more as needed)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. This will take about 3 to 5 minutes and is key to a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Then mix in the pure vanilla extract to flavor the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Alternate Adding Dry Mixture and Buttermilk: Add the dry flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix each addition just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Pour the completed batter into the prepared bundt pan and smooth the surface with a spatula. Bake in the oven for 60 to 70 minutes, checking doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes to let it set. Then invert the cake onto a wire rack and cool completely before glazing.
- Make the Cream Cheese Glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract. Beat until the glaze is smooth and pourable. If the glaze is too thick, add more milk a teaspoon at a time until desired consistency is reached.
- Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled cake. Let the glaze set slightly before serving for best presentation and taste.
Notes
- For extra flavor, add 1/2 teaspoon almond extract or a splash of lemon zest to the cake batter.
- This pound cake keeps well at room temperature for up to 3 days, or can be refrigerated for up to 1 week, stored in an airtight container.
- Ensure all ingredients like eggs and buttermilk are at room temperature for best texture.
- Use a toothpick to test doneness; avoid opening the oven door frequently to maintain oven temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 36g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
