Description
This Vanilla Buttermilk Pound Cake is a classic, moist, and tender dessert, featuring a rich butter and buttermilk batter infused with vanilla. It is beautifully complemented by a smooth, tangy cream cheese glaze that adds an extra layer of decadence. Perfect for gatherings or as a special treat with tea or coffee.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
Cream Cheese Glaze Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for even baking.
- Prepare the Pan: Grease and flour a 10-inch bundt pan or tube pan thoroughly to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
- Set Dry Mixture Aside: Keep the flour mixture ready for gradual incorporation into the batter.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3-5 minutes.
- Add Eggs: Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.
- Add Vanilla Extract: Mix in the vanilla extract to infuse the batter with flavor.
- Alternate Flour and Buttermilk: Add the dry flour mixture into the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing each addition just until combined to avoid overmixing.
- Transfer Batter to Pan: Pour the batter into the prepared bundt pan and smooth the top with a spatula for even baking.
- Bake: Place the pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool in Pan: Allow the cake to cool in the pan for 10 to 15 minutes to set before removing.
- Cool Completely: Carefully turn the cake out onto a wire rack and let it cool completely to room temperature before glazing.
- Prepare Cream Cheese Glaze: In a medium bowl, beat softened cream cheese with a mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar to the cream cheese, beating continuously until fully combined and smooth.
- Add Vanilla: Mix in the vanilla extract to complete the glaze flavor.
- Glaze the Cake: Once the cake is completely cooled, drizzle the cream cheese glaze over the top evenly.
- Set Glaze: Allow the glaze to set for a few minutes before slicing and serving.
Notes
- Ensure the butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overmix the batter once the flour is added as it can make the cake dense.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
