Description
This moist, buttery Vanilla Buttermilk Pound Cake is topped with a luscious, tangy cream cheese glaze, making it a perfect dessert for any occasion. The cake’s soft crumb and rich flavor are complemented by the sweet glaze, making each bite irresistible!
Ingredients
Scale
- 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
For the 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 your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the 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 the desired consistency.
- Drizzle the glaze over the cooled cake and serve!
Notes
- You can substitute sour cream for buttermilk if needed.
- The glaze can be made in advance and stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American