Description
This moist and fluffy vanilla pound cake gets a tangy twist from buttermilk and a decadent finish with a smooth cream cheese glaze—easy to make and impossible to resist.
Ingredients
For the Pound Cake:
3 cups (375 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup (225 g) unsalted butter, softened
2½ cups (500 g) granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup (240 ml) buttermilk
For the Cream Cheese Glaze:
4 oz (115 g) cream cheese, softened
1 cup (120 g) powdered sugar
2–3 tablespoons milk (adjust for desired consistency)
½ teaspoon vanilla extract
Instructions
Preheat Oven:
Preheat oven to 325°F (160°C). Grease and flour a 10-cup bundt or loaf pan.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt.
Cream Butter and Sugar:
Beat butter and sugar in a large bowl until light and fluffy (about 3–4 minutes).
Add Eggs and Vanilla:
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Combine with Buttermilk:
Alternately add dry ingredients and buttermilk, beginning and ending with dry. Mix until just combined.
Bake:
Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick comes out clean.
Cool:
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Glaze:
Beat cream cheese until smooth. Mix in powdered sugar and vanilla. Add milk a tablespoon at a time until the desired consistency is reached.
Glaze Cake:
Drizzle glaze over the cooled cake. Let set before slicing and serving.
Notes
Add lemon zest or almond extract for a flavor twist.
Fold in nuts or top with fresh berries for texture and visual appeal.
For a thicker glaze, use less milk or add extra powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
