Why make this recipe
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a delightful treat that is perfect for any occasion. This cake is rich, moist, and has a creamy glaze that adds a lovely sweetness. It’s not only easy to make but also incredibly satisfying to taste. If you’re in the mood for other sweet treats, you might also enjoy these strawberry cheesecake sweet rolls.
How to make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Ingredients:
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional)
- 4 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- Lemon zest or mint leaves (optional)
Directions:
Preheat your oven to 325°F. Grease and flour a bundt pan very well. In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the butter and sugar until light, fluffy, and creamy, about 4–5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the buttermilk, vanilla extract, and almond extract until smooth. Gradually add the dry ingredients and mix until just combined. Do not overmix or the cake can become dense. Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean and the top is deeply golden. Let the cake cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely. To make the cream cheese glaze, beat the cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, whisking until thick and silky. Drizzle the cream cheese glaze generously over the cooled Vanilla Buttermilk Pound Cake, letting it drip beautifully down the sides. Garnish with lemon zest or mint leaves for a simple bakery-style finish.
{image_2} You may also find Blueberry Cheesecake Bars With Fresh Blueberry Sauce The Ultimate Creamy Dessert Recipe useful.
How to serve Vanilla Buttermilk Pound Cake
You can serve this delicious cake on its own or pair it with fresh fruit, whipped cream, or even ice cream. It makes a great dessert for gatherings or a sweet treat for any time of the day. For more dessert inspiration, check out these incredible brownie cheesecake recipes.
How to store Vanilla Buttermilk Pound Cake
To keep your vanilla pound cake fresh, wrap it in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days. If you want to store it for longer, place it in the fridge for about a week. You can also freeze the cake by wrapping it tightly and it will last for about 3 months.
Tips to make Vanilla Buttermilk Pound Cake
- Ensure all ingredients are at room temperature before beginning.
- If you want a stronger vanilla flavor, consider using vanilla bean paste instead of extract.
- Be careful not to overmix your batter, as this can lead to a dense cake.
Variation
You can customize this cake by adding chocolate chips, nuts, or fruit to the batter. It also works well with different extracts, such as coconut or lemon.
FAQs
{image_1}
Q1: Can I use milk instead of buttermilk?
A1: Yes, but you’ll want to add a tablespoon of vinegar or lemon juice to regular milk and let it sit for a few minutes to create a similar acidity that buttermilk provides.
Q2: How can I make my glaze thicker?
A2: To achieve a thicker consistency, simply add more powdered sugar to your cream cheese glaze until you reach your desired thickness.
Q3: Is it possible to make this cake ahead of time?
A3: Absolutely! You can bake it a day or two in advance and store it wrapped at room temperature.
Conclusion
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a delightful choice that will satisfy your sweet tooth. If you’d like to explore more recipes that feature pound cake, check out Vanilla Buttermilk Pound Cake – I Scream for Buttercream, or for a different take, see Buttermilk Pound Cake – Southern Bite. For more advanced baking, you might enjoy Moist Vanilla Pound Cake Recipe With Cream Cheese Frosting. Happy baking!
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened Ensure it's at room temperature.
- 2 1/2 cups granulated sugar
- 5 large eggs Use large eggs for best results.
- 1 cup buttermilk Room temperature is recommended.
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional) For additional flavor.
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 1/2 cups powdered sugar Add more for thicker glaze.
- 3 tbsp milk
- 1 tsp vanilla extract
- Lemon zest or mint leaves (optional) For garnish.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan very well.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light, fluffy, and creamy, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, vanilla extract, and almond extract until smooth.
- Gradually add the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
Baking
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean and the top is deeply golden.
- Let the cake cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely.
Making the Glaze
- To make the cream cheese glaze, beat the cream cheese until smooth.
- Add powdered sugar, milk, and vanilla extract, whisking until thick and silky.
- Drizzle the cream cheese glaze generously over the cooled Vanilla Buttermilk Pound Cake.
- Garnish with lemon zest or mint leaves for a simple bakery-style finish.
