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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

This Vanilla Buttermilk Pound Cake is a rich, buttery dessert made moist with buttermilk and enhanced with a delightful vanilla flavor. Topped with a creamy, tangy cream cheese glaze, this cake is perfect for afternoon tea or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x5-inch loaf pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 cooling rack
  • 1 small saucepan

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter At room temperature.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk
  • 4 oz cream cheese Softened.
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 325°F (165°C). Grease and flour the loaf pan or line it with parchment paper.
  • In a mixing bowl, combine the flour, baking powder, and salt. Whisk them together to ensure they are well mixed. Set aside.
  • In another bowl, use an electric mixer or whisk to cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract until fully combined.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the cream cheese glaze. In a small saucepan over low heat, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Whisk until smooth and well combined. Remove from heat and set aside.
  • Once the cake is done, allow it to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
  • Once the pound cake is cool, drizzle the cream cheese glaze over the top before serving.

Notes

Make sure that the butter is at room temperature for easier mixing.
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
For added texture, consider folding in some chopped nuts or chocolate chips to the batter before baking.