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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

A rich and moist pound cake enhanced with buttermilk and topped with a smooth cream cheese glaze, perfect for family gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup butter, softened Ensure it's at room temperature.
  • 2 cups sugar
  • 4 large eggs Room temperature.
  • 1 cup buttermilk Room temperature.
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour Sifted.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
For the cream cheese glaze
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk Adjust for consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Baking
  1. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Glazing
  1. In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth.
  2. Mix in the vanilla extract and enough milk to reach a pourable consistency.
  3. Once the cake is completely cooled, drizzle the cream cheese glaze over the top.

Notes

To ensure the cake turns out perfect, use room temperature ingredients, avoid overmixing, and wait for the cake to cool completely before glazing. This cake can be made in advance and stored for freshness.