If you’re in search of a rich, moist, and utterly delicious dessert, look no further than Vanilla Buttermilk Pound Cake with Cream Cheese. This delightful cake is a perfect blend of buttery goodness and creamy texture, making it an ideal treat for any occasion. The addition of buttermilk ensures a tender crumb, while the cream cheese adds a luscious layer of flavor that elevates this pound cake to new heights. Whether served at a family gathering, a tea party, or simply enjoyed with a cup of coffee, this pound cake is sure to impress!
Why You’ll Love This Recipe
- Rich Flavor: The combination of vanilla and cream cheese creates a depth of flavor that is both comforting and indulgent.
- Moist and Tender: Buttermilk adds moisture and tenderness to the cake, making each slice melt in your mouth.
- Versatile: Perfect for any occasion, this cake can be enjoyed plain, topped with berries, or drizzled with icing.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
- Make Ahead: This pound cake stores beautifully, making it a great option for meal prep or future gatherings.
Ingredients List
To make Vanilla Buttermilk Pound Cake with Cream Cheese, you will need the following ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk (as needed for consistency)
For precise measurements, please refer to the recipe card.
Step-by-Step Directions
For the Cake:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or two 9-inch loaf pans.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer until light and fluffy, about 3-4 minutes.
- Add Sugar: Gradually add the granulated sugar, beating until well combined and fluffy.
- Incorporate Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and almond extract, if using.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Pour into Pan: Pour the batter into the prepared bundt or loaf pans, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 60-70 minutes for a bundt pan or 50-60 minutes for loaf pans, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Frosting:
- Beat Ingredients: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract.
- Adjust Consistency: If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
- Frost the Cake: Once the pound cake is completely cool, spread the cream cheese frosting over the top. If using a bundt pan, you can drizzle the frosting or spread it on top for a more decorative finish.
Variations & Substitutions
- Add Citrus: For a refreshing twist, add the zest of one lemon or orange to the batter.
- Nutty Flavor: Incorporate chopped nuts such as walnuts or pecans into the batter for added texture.
- Chocolate Version: Substitute some of the flour with cocoa powder for a chocolate buttermilk pound cake.
Storage Instructions
- Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days.
- Refrigeration: If frosted, store in the refrigerator for up to a week. Bring to room temperature before serving for the best flavor.
- Freezing: The un-frosted pound cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different. Full-fat cream cheese provides the richest flavor and creaminess.
Can I make this cake without buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time to bake.
Conclusion
Vanilla Buttermilk Pound Cake with Cream Cheese is a delightful dessert that combines rich flavors with a moist, tender crumb. It’s perfect for any occasion, whether you’re celebrating a special event or simply treating yourself. With its creamy frosting and comforting taste, this pound cake is sure to become a favorite in your dessert repertoire. Give this recipe a try, and don’t forget to share your thoughts and any variations you make in the comments! For more delicious recipes, visit https://eldralys.com/ and explore more culinary delights waiting for you. Enjoy your baking!
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Vanilla Buttermilk Pound Cake with Cream Cheese: A Slice of Heaven
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Vanilla Buttermilk Pound Cake is a rich, moist dessert that combines the tang of buttermilk with sweet vanilla, topped with a luscious cream cheese glaze. Perfect for any occasion, it's a classic treat that never fails to impress.
Ingredients
- For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 tablespoon pure vanilla extract
- For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 2 tablespoons milk (add more for desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or line it with baking spray.
- Prepare the Batter: In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the sifted flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Stir in the vanilla extract until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
- Make the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, followed by the milk and vanilla extract. Mix until the glaze reaches a smooth, pourable consistency. Add more milk if needed.
- Glaze the Cake: Once the cake has completely cooled, drizzle the cream cheese glaze generously over the top, allowing it to drip down the sides for a beautiful presentation.
Notes
Variations: - Lemon Twist: Add 1 tablespoon of fresh lemon zest to the batter and replace vanilla with lemon extract for a citrusy flavor. Use a lemon glaze instead of cream cheese glaze. - Berry Infusion: Fold 1 cup of fresh or frozen berries, such as blueberries or raspberries, into the batter before baking. - Chocolate Drizzle: Top the cake with a chocolate ganache drizzle instead of cream cheese glaze for a decadent twist. Serving Suggestions: - Serve slices with a dollop of whipped cream and fresh berries for a stunning dessert. - Pair with a cup of coffee, tea, or a glass of milk for a comforting treat. - For special occasions, decorate the cake with edible flowers or a dusting of powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
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