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

Scale

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

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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