Vanilla buttermilk pound cake with cream cheese glaze


Vanilla Buttermilk Pound Cake with Cream Cheese Glaze


3 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup buttermilk

Cream Cheese Glaze:

4 oz cream cheese, at room temperature

1/4 cup unsalted butter, at room temperature

1 tsp vanilla extract

2 cups powdered sugar

2-3 tbsp milk or cream (as needed)


Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and mixing until just combined.

Pour the batter into the prepared pan and smooth out the top.

Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

To make the glaze, beat the cream cheese, butter, and vanilla extract together until smooth. Gradually add the powdered sugar, mixing well after each addition. Add milk or cream as needed to achieve a pourable consistency.

Drizzle the glaze over the cooled cake, letting it drip down the sides.

This recipe is perfect for any occasion, from birthdays to holidays. The buttermilk adds a tangy flavor to the classic vanilla pound cake, and the cream cheese glaze adds a rich and creamy finish. Serve it with fresh berries or a dollop of whipped cream for an extra special touch. This recipe is easy to follow and is sure to be a crowd-pleaser. This recipe is also perfect for those who are looking for a delicious pound cake recipe, buttermilk recipe, cream cheese recipe, vanilla recipe and even a glaze recipe.

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