Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
A rich, moist vanilla pound cake topped with a creamy glaze, perfect for any occasion.
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.
Notes
Store in an airtight container. Can be kept at room temperature for up to 3 days, in the fridge for about a week, or frozen for about 3 months. Ensure all ingredients are at room temperature before beginning. Be careful not to overmix your batter.