Description
This vanilla buttermilk pound cake is rich, buttery, and perfectly moist, with a tender crumb and deep vanilla flavor. The tangy cream cheese glaze adds a creamy sweetness that complements the cake beautifully. Perfect for any occasion, this classic dessert is easy to make and always a crowd-pleaser.
Ingredients
Units
Scale
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- For the Cake:
- Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, alternating with buttermilk, mixing until just combined.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the Glaze:
- Beat cream cheese until smooth.
- Add powdered sugar, milk, and vanilla extract, mixing until smooth and pourable.
- Drizzle over the cooled cake.
Notes
- Use room temperature ingredients for a smoother batter and even texture.
- Do not overmix the batter to keep the cake light and tender.
- Store at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze slices wrapped in plastic wrap for up to 3 months.
- Details
Nutrition
- Calories: ~420 kcal
- Sugar: ~35g
- Sodium: ~200mg
- Fat: ~18g
- Saturated Fat: ~10g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~58g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~90mg
