Description
This vanilla buttermilk pound cake with cream cheese glaze is buttery, moist, and tender with a rich vanilla flavor. The tangy buttermilk keeps it soft, while the cream cheese glaze adds a silky-sweet finish that makes it elegant enough for gatherings and cozy enough for everyday treats.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- For the cream cheese glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk or cream (as needed)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan (or line loaf pans).
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
- For glaze, whisk cream cheese, powdered sugar, vanilla, and enough milk to reach a pourable consistency.
- Drizzle glaze over cooled cake and let it set before slicing.
Notes
- Add lemon zest or almond extract for extra flavor.
- Fold in fresh berries for a fruity version.
- Bake in mini bundt pans for individual servings.
- Sprinkle toasted coconut or nuts on top of the glaze for crunch.
- Use brown sugar instead of white for deeper caramel notes.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
