Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
This vanilla buttermilk pound cake is rich, moist, and topped with a luscious cream cheese glaze, making it a perfect treat for any occasion.
Servings: 12 servings
Calories: 420kcal
Equipment
- Bundt Pan
- Mixing Bowl
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 1 cup Buttermilk
- 4 large Eggs
- 1 tbsp Vanilla extract
Cream Cheese Glaze
- 8 oz Cream cheese
- 2 cups Powdered sugar
- 1-2 tbsp Milk (for glaze consistency)
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, mixing well.
- Stir in buttermilk and vanilla extract.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool for 10 minutes, then transfer to a wire rack.
- For glaze, beat cream cheese until smooth, then mix in powdered sugar and milk until desired consistency is reached.
- Drizzle glaze over the cooled cake before serving.
Notes
Ensure butter and eggs are at room temperature for better mixing. Store cake in the fridge for up to a week or freeze for up to 3 months. Warm slices in the microwave for a fresh taste.
Nutrition
Calories: 420kcal | Fat: 22g