Description
A classic Vanilla Buttermilk Pound Cake with a rich and tangy Cream Cheese Glaze. This moist and tender Bundt cake combines the smooth flavors of vanilla and buttermilk, enhanced by a creamy glaze that perfectly complements each slice. Ideal for dessert or afternoon tea, this recipe produces a moist, fluffy cake with a golden crust.
Ingredients
Scale
For the Pound Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (to desired consistency)
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (160°C). Grease and flour a 10- or 12-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes. This step helps incorporate air into the batter for a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Incorporate Dry Ingredients and Buttermilk: Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix gently and only until combined to avoid overworking the batter and toughening the cake.
- Transfer Batter and Bake: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set, then carefully turn it out onto a wire rack to cool completely to room temperature before glazing.
- Prepare the Cream Cheese Glaze: Beat the cream cheese until smooth using a mixer or whisk. Add powdered sugar, vanilla extract, and milk, mixing until the glaze is creamy and pourable. Adjust milk to reach desired consistency.
- Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled cake, allowing it to flow naturally down the sides for an elegant finish.
Notes
- Ensure all ingredients are at room temperature for best texture and easier mixing.
- This cake stores well for several days when wrapped tightly and kept at room temperature.
- The cake also freezes beautifully without the glaze; add glaze after thawing for best results.
- Use a Bundt pan size of 10 to 12 cups to achieve proper cake thickness and baking time.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
