Description
Indulgent vanilla buttermilk pound cake with cream cheese glaze brings Southern comfort to your dessert table. Creamy, tender crumb and rich glaze promise a delightful slice of pure sweetness you’ll savor with every heavenly bite.
Ingredients
Scale
Main Ingredients:
- 3 cups (675 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter
- 2 1/2 cups (500 grams) granulated sugar
- 4 large eggs
- 1 cup (240 milliliters) buttermilk
Leavening and Seasoning:
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pure vanilla extract
Cream Cheese Glaze Ingredients:
- 4 ounces (113 grams) cream cheese
- 1 cup (120 grams) powdered sugar
- 2 tablespoons (30 milliliters) milk
- 1/2 teaspoon vanilla extract
Instructions
- Whip softened butter and sugar in a large bowl using an electric mixer until the mixture becomes airy and pale, creating a fluffy texture for approximately 3-5 minutes.
- Incorporate eggs individually, thoroughly blending after each addition to ensure a uniform mixture.
- Sift together flour, baking soda, and salt in a separate container, preparing the dry ingredients for integration.
- Gently fold dry ingredients into the butter mixture, alternating with buttermilk. Begin and conclude with dry ingredients, mixing at low speed to prevent overmixing and maintain cake’s delicate structure.
- Introduce vanilla extract, stirring until the batter achieves a silky, uniform consistency.
- Transfer batter into a prepared bundt pan, carefully leveling the surface with a spatula to ensure even baking.
- Bake in a preheated oven at 325°F for 60-75 minutes, monitoring until a toothpick inserted centrally emerges clean and dry.
- Allow cake to rest in the pan for 15 minutes, then carefully invert onto a wire rack, permitting complete cooling.
- Whip cream cheese in a medium bowl until smooth and lump-free.
- Gradually blend powdered sugar, milk, and vanilla extract, adjusting liquid to achieve a glossy, drizzle-friendly glaze consistency.
Notes
- Always use room temperature ingredients to ensure smooth, even mixing and better cake texture.
- Cream butter and sugar thoroughly until the mixture becomes pale and fluffy, which helps create a lighter pound cake.
- Gently fold dry ingredients and buttermilk to prevent overmixing, which can make the cake dense and tough.
- Check cake doneness early by inserting a toothpick near the center; slight moist crumbs are okay, but avoid wet batter.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain cake’s structure.
- Make the cake ahead and freeze wrapped tightly for up to 3 months, preserving its moisture and flavor.
- Adjust glaze consistency by adding powdered sugar to thicken or milk to thin, creating perfect drizzling texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 437 kcal
- Sugar: 36 g
- Sodium: 118 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 71 mg