Description
This Vanilla Buttermilk Pound Cake is incredibly soft, moist, and packed with rich vanilla flavor. Made with buttermilk for extra tenderness, this classic pound cake is finished with a creamy cream cheese glaze for the perfect touch of sweetness. Whether for a family gathering or a simple dessert craving, this easy-to-make pound cake will quickly become a favorite!
Ingredients
Units
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For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 1/4 tablespoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract (optional)
Instructions
1. Prepare the Pound Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Cream Cheese Glaze:
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar, followed by the milk, until a smooth glaze forms. Adjust the consistency by adding more milk if needed.
- Drizzle the glaze over the cooled pound cake.
3. Serve & Enjoy:
- Slice and serve with fresh berries or a scoop of ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
- Room Temperature Ingredients: Using room temperature butter, eggs, and buttermilk ensures a smooth batter and even baking.
- Don’t Overmix: Mix until just combined to keep the cake soft and tender.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes.
