Description
Indulge in the rich and buttery goodness of this Vanilla Buttermilk Pound Cake topped with a luscious Cream Cheese Glaze. This classic recipe is perfect for any occasion, from afternoon tea to special celebrations.
Ingredients
Scale
For the pound cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 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
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and grease/flour a 10-inch bundt or tube pan.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time and add vanilla.
- Mix dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to butter mixture alternately with buttermilk.
- Bake: Pour batter into pan and bake for 60–70 minutes until a toothpick comes out clean. Cool in pan then transfer to a rack.
- Make glaze: Beat cream cheese until smooth, add powdered sugar, vanilla, and milk to desired consistency. Drizzle over cooled cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
