Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Moist, tender Southern-style pound cake with a tangy cream cheese glaze - perfect for any occasion
Ingredients
For the Cake:
- 3 cups 375g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 225g unsalted butter, softened
- 2 1/2 cups 500g granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup 240ml buttermilk
For the Glaze:
- 4 oz 115g cream cheese, softened
- 1 cup 120g powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preparation:
- Preheat oven to 325°F (160°C)
- Grease and flour a 10-cup Bundt pan
Dry Ingredients:
- Whisk flour, baking soda and salt in medium bowl
Creaming:
- Beat butter and sugar for 3-4 minutes until light/fluffy
- Add eggs one at a time, then vanilla
Combining:
- Alternate adding dry ingredients and buttermilk in 3 additions
- Mix until just combined (do not overmix)
Baking:
- Pour batter into prepared pan
- Bake 60-70 minutes until toothpick comes clean
- Cool in pan 10 minutes, then transfer to rack
Glaze:
- Beat cream cheese until smooth
- Gradually add powdered sugar and milk
- Stir in vanilla
Finishing:
- Drizzle glaze over completely cooled cake
- Let set 15 minutes before serving
Notes
- For best results, use room temperature ingredients
- Store covered at room temp for 2 days or refrigerate for 5 days
- Freeze unglazed cake for up to 3 months
- Buttermilk substitute: 1 cup milk + 1 tbsp lemon juice
- Optional: Add 1 tbsp citrus zest to batter for variation