Description
This Delightful Vanilla Buttermilk Pound Cake is a moist and tender dessert infused with classic vanilla flavor and a subtle tang from buttermilk. Topped with a luscious cream cheese glaze, it offers a perfect balance of sweetness and richness. Ideal for teatime, celebrations, or any occasion craving a comforting homemade treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter (at room temperature)
- 1/2 cup buttermilk
- 2 tsp pure vanilla extract
- 4 large eggs (at room temperature)
- 2 tsp baking powder
Cream Cheese Glaze
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- 3 tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat together the room-temperature butter and granulated sugar for about 3-4 minutes until the mixture is fluffy and light, which helps create a tender cake crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate air and achieve a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder to evenly distribute the leavening agent and remove lumps.
- Combine Batter: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined to maintain a tender texture.
- Add Vanilla: Stir in the pure vanilla extract thoroughly to infuse the cake with its signature flavor.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Prepare Glaze: While the cake cools slightly, whisk together the softened cream cheese, powdered sugar, and milk until smooth and creamy, forming the glaze.
- Glaze and Serve: Drizzle the warm cake with the cream cheese glaze before slicing and serving for added sweetness and moisture.
Notes
- Ensure butter and eggs are at room temperature for better batter consistency.
- Do not overmix the batter once flour is added to avoid a dense cake.
- If buttermilk is not available, you can substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Allow the cake to cool slightly before glazing to prevent the glaze from melting too much.
- The glaze can be refrigerated in an airtight container for up to 3 days.
- For a richer flavor, use full-fat cream cheese in the glaze.
