Description
This classic Vanilla Buttermilk Pound Cake is moist, tender, and bursting with rich vanilla flavor. Topped with a smooth and tangy cream cheese glaze, it’s the perfect dessert for any occasion, baked to golden perfection in a loaf pan.
Ingredients
Scale
Cake
- 1 cup Unsalted Butter, softened
- 2 cups Sugar
- 4 large Eggs
- 2 tsp Vanilla Extract
- 3 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 cup Buttermilk
- 1/2 tsp Salt
Cream Cheese Glaze
- 8 oz Cream Cheese, softened
- 1 1/2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2-4 tbsp Milk (adjust for desired consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the unsalted butter and sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a rich vanilla aroma and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and use a spatula to smooth the batter’s surface evenly.
- Bake the Cake: Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked but moist.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before glazing.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Add milk one tablespoon at a time to reach your desired glaze consistency, perfect for drizzling.
- Glaze and Serve: Drizzle the cream cheese glaze over the cooled cake evenly. Slice and serve to enjoy a deliciously moist vanilla pound cake with a luscious topping.
Notes
- For best results, use room temperature ingredients to ensure smooth batter mixing.
- Do not overmix the batter once flour is added to keep the cake tender.
- Adjust milk in the glaze for a thicker or thinner consistency as preferred.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The cake can be frozen wrapped tightly for up to 2 months; thaw before glazing.
