Description
This Vanilla Buttermilk Pound Cake is a moist and tender dessert featuring a rich blend of butter, sugar, and buttermilk flavored with pure vanilla extract. Finished with a smooth cream cheese glaze that adds a delightful tangy sweetness, it’s perfect for gatherings or an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
Cream Cheese Glaze
- 4 oz (113g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch round or Bundt pan by greasing and flouring it to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3–4 minutes and is crucial for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition. Then mix in 1 tablespoon of pure vanilla extract to infuse the batter with flavor.
- Combine Ingredients: Gradually add the dry ingredients and buttermilk alternately to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and ensuring a soft texture.
- Bake: Pour the batter evenly into your prepared pan and bake in the preheated oven for 50–60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking and ensures it sets properly.
- Make the Glaze: Beat the softened cream cheese until smooth with a mixer. Gradually add the powdered sugar, continuing to blend until fully incorporated. Add 2 to 3 tablespoons of milk or heavy cream to achieve your desired glaze consistency, then stir in 1 teaspoon of vanilla extract for added flavor.
- Glaze Cake: Once the cake is completely cooled, pour the cream cheese glaze over the top, letting it drip down the sides for an attractive finish. Allow the glaze to set slightly before serving.
Notes
- Ensure butter, eggs, and buttermilk are at room temperature to create a smooth batter and even baking.
- Do not overmix the batter once combining wet and dry ingredients to avoid a dense cake.
- You may substitute milk for the buttermilk if necessary, but the texture and flavor might slightly differ.
- The glaze can be made ahead and refrigerated; bring to room temperature before glazing the cake.
- If you don’t have a Bundt pan, a regular 8-inch round cake pan works perfectly fine.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
