Description
Vanilla Buttermilk Pound Cake combines rich buttery flavors and a tender crumb, topped with a decadent cream cheese glaze. A classic dessert for any occasion, delivering a comforting treat that’s perfect for family gatherings, holiday dinners, or tea time.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 2 tablespoons milk (adjust for desired consistency)
- ½ teaspoon vanilla extract
Instructions
For the Pound Cake:
-
Prepare the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or line it with baking spray.
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Prepare the Batter:
- Cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sifted flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Stir in vanilla extract until the batter is smooth.
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Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Glaze:
-
Prepare the Glaze:
- Beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and mix until combined.
- Mix in vanilla extract and add milk, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
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Glaze the Cake:
- Once the cake has cooled, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.
- Let the glaze set for a few minutes before slicing and serving.
Notes
Variations:
- Lemon Twist: Add 1 tablespoon of fresh lemon zest to the batter and replace vanilla extract with lemon extract for a citrusy flavor. Use a lemon glaze instead of cream cheese glaze.
- Berry Infusion: Fold 1 cup of fresh or frozen berries, such as blueberries or raspberries, into the batter before baking.
- Chocolate Drizzle: Top the cake with a chocolate ganache drizzle instead of cream cheese glaze for a decadent twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.
- Nutty Addition: Fold in 1 cup of chopped nuts, such as walnuts or pecans, into the batter before baking.
Storage/Reheating:
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: The cake can be refrigerated for up to a week. Allow it to come to room temperature before serving.
- Freezing: Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before glazing and serving.
