Description
This Vanilla Buttermilk Pound Cake is a moist and tender dessert featuring a rich buttermilk-infused batter, perfectly balanced with vanilla. It is baked to golden perfection in a bundt pan and finished with a luscious cream cheese glaze that adds a tangy sweetness, making it an irresistible treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 2.5 cups All-purpose flour (Measured and leveled)
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 1 cup Unsalted butter (Softened to room temperature)
- 2 cups Granulated sugar
- 1 cup Buttermilk (Cold or room temperature)
- 4 large Eggs (Room temperature)
- 1 tbsp Vanilla extract
Glaze Ingredients
- 8 oz Cream cheese (Softened)
- 2 cups Powdered sugar (Sifted)
- 1–2 tbsp Milk (As needed for glaze consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a bundt pan thoroughly with butter or nonstick spray, then dust lightly with flour to ensure easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3–4 minutes. Scrape down the sides as needed.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified.
- Add Wet Ingredients: Stir in the buttermilk and vanilla extract until just combined — do not overmix.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined.
- Pour Batter: Pour the batter into your prepared pan and smooth the top with a spatula, tapping the pan gently on the counter to release any large air bubbles.
- Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Cake: Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.
- Prepare Glaze: For the glaze, beat the softened cream cheese until smooth, then gradually mix in powdered sugar and add 1 tablespoon of milk at a time until you reach a pourable but thick glaze.
- Glaze Cake: Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Allow the glaze to set for 15–20 minutes before slicing and serving.
Notes
- Room temperature ingredients help ensure a smooth batter and even baking.
- Do not overmix once dry ingredients are combined to avoid a dense cake.
- Use a metal or glass bundt pan for best results with this batter.
- Make sure the cake is completely cool before applying glaze to prevent melting.
- If glaze is too thick, add milk gradually to reach the desired consistency.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
