Description
A moist and tender vanilla buttermilk pound cake topped with a rich cream cheese glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour.
- Stir in vanilla extract.
- Pour batter into the prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, beat cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over the cooled cake.
Notes
- Use room temperature ingredients for best results.
- Do not overmix the batter.
- Let the cake cool completely before glazing.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: vanilla buttermilk pound cake, cream cheese glaze, homemade cake, dessert recipe