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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 64 reviews
  • Author: Mariam
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic, moist, and tender cake perfect for any occasion. The rich buttery cake is enhanced with the subtle tang of buttermilk and vanilla, finished off with a smooth and creamy cream cheese glaze that adds a delightful sweetness and a hint of tang. Simple ingredients and straightforward steps make this recipe an easy yet impressive dessert.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter (room temperature)
  • 4 large eggs
  • 1 cup buttermilk
  • 2 tsp pure vanilla extract

Cream Cheese Glaze

  • 8 oz cream cheese (softened)
  • 2 cups powdered sugar
  • 2 tbsp milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to ensure the cake doesn’t stick during baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In another large mixing bowl, cream the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes a few minutes with a mixer.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the pure vanilla extract.
  5. Combine Mixtures: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined; be careful not to overmix to keep the cake tender.
  6. Bake: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  7. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before glazing. This prevents the glaze from melting and sliding off.
  8. Prepare Cream Cheese Glaze: In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and milk, mixing until the glaze is creamy and spreadable.
  9. Glaze the Cake: Once the cake has cooled, spread the cream cheese glaze evenly over the top, allowing it to drip slightly down the sides for a beautiful finish.

Notes

  • Make sure the butter and cream cheese are softened to room temperature for easy mixing and a smooth texture.
  • Do not overmix the batter after adding the dry ingredients to avoid a dense cake.
  • Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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Find it online: https://quickcookingmagic.com/vanilla-buttermilk-pound-cake-with-cream-cheese-glaze-recipe/