Description
Indulge in the rich, moist goodness of this Vanilla Buttermilk Pound Cake topped with a luscious Cream Cheese Glaze. Perfect for any occasion, this classic dessert will have your guests coming back for seconds!
Ingredients
Scale
Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat the Oven: Preheat oven to 325°F (165°C) and grease/flour a 10-inch bundt pan.
- Prepare Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt.
- Mix Butter and Sugar: In a large bowl, cream butter and sugar until fluffy.
- Add Eggs and Flavorings: Beat in eggs one at a time, then add vanilla.
- Combine Wet and Dry: Alternate adding dry ingredients and buttermilk to the butter mixture.
- Bake: Pour batter into pan and bake for 65–75 minutes.
- Cool and Glaze: Cool cake before glazing with cream cheese mixture.
Notes
- Ensure all ingredients are at room temperature.
- Cake can be stored at room temp for 3 days, refrigerated for 5 days, or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 39 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg
