Description
Indulge in the rich, buttery goodness of this Vanilla Buttermilk Pound Cake with a luscious Cream Cheese Glaze. Perfect for any occasion, this moist and flavorful cake will have everyone coming back for seconds.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and grease a 10-inch bundt or tube pan.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs: Add the eggs one at a time, beating well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour. Stir in the vanilla extract.
- Bake: Pour the batter into the prepared pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Make the glaze by beating together the cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.
Notes
- For a thicker glaze, use less milk; for a pourable consistency, adjust with more milk.
- This cake freezes well without the glaze.
