Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic dessert that marries simplicity with indulgence. Its moist, tender crumb, rich vanilla flavor, and luxurious cream cheese glaze make it a crowd-pleaser for any occasion. Whether you’re hosting a dinner party, celebrating a birthday, or simply craving a comforting treat, this pound cake is sure to satisfy. The combination of buttermilk and butter ensures a soft texture, while the glaze adds a creamy sweetness that elevates every bite.

This recipe is easy to follow and yields a bakery-quality cake that will impress friends and family. Let’s dive into the ingredients, preparation steps, and tips to create this masterpiece.

Ingredients:

For the Cake:

3 cups (375g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (226g) unsalted butter, softened

2 ½ cups (500g) granulated sugar

4 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 cup (240ml) buttermilk, at room temperature

For the Cream Cheese Glaze:

4 ounces (113g) cream cheese, softened

2 cups (240g) powdered sugar, sifted

2-3 tablespoons milk (adjust for consistency)

1 teaspoon pure vanilla extract

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease a 10-inch bundt pan or two 8-inch round cake pans with butter, and lightly dust with flour. Shake out any excess flour to ensure the cake releases easily after baking.

Step 2: Prepare the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed, resulting in a well-risen cake.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process can take 3-5 minutes, depending on the power of your mixer. Proper creaming is essential for incorporating air into the batter, which gives the cake its tender texture.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Then, add the vanilla extract and mix until combined.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Reduce the mixer speed to low. Gradually add the dry ingredients in three additions, alternating with the buttermilk in two additions (start and end with the dry ingredients). Mix just until combined; avoid overmixing, as this can make the cake dense.

Step 6: Transfer to the Pan and Bake

Pour the batter into the prepared pan(s), spreading it evenly with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using round pans, check for doneness after 50-55 minutes.

Step 7: Cool the Cake

Allow the cake to cool in the pan for about 15 minutes. Then, invert it onto a wire rack to cool completely before applying the glaze.

Step 8: Make the Cream Cheese Glaze

In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until the glaze is creamy and pourable. If it’s too thick, add a little more milk; if it’s too thin, add a bit more powdered sugar.

Step 9: Glaze the Cake

Once the cake has completely cooled, drizzle the cream cheese glaze generously over the top, letting it cascade down the sides for a beautiful finish.

Variations:

Lemon Buttermilk Pound Cake: Substitute vanilla extract with lemon extract and add 1 tablespoon of lemon zest to the batter. For the glaze, mix in 1 tablespoon of freshly squeezed lemon juice.

Chocolate Marble Pound Cake: Reserve ½ cup of the batter and mix in 2 tablespoons of cocoa powder. Swirl the chocolate batter into the vanilla batter for a marbled effect.

Almond Pound Cake: Replace half the vanilla extract with almond extract and top the cake with slivered almonds after glazing.

Berry Topping: Add a topping of fresh berries, such as strawberries, raspberries, or blueberries, to complement the cake’s richness.

Cooking Notes:

Make sure all ingredients, especially butter, eggs, and buttermilk, are at room temperature. This ensures a smooth batter and even baking.

If you don’t have buttermilk, create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

To prevent overbaking, start checking for doneness 5 minutes before the recommended time.

Serving Suggestions:

Serve the cake as is for a simple, elegant dessert.

Pair it with a scoop of vanilla or strawberry ice cream for added indulgence.

Add a dollop of whipped cream and a sprig of mint for a festive touch.

Enjoy a slice with a cup of coffee or tea for a delightful afternoon treat.

Tips:

Use a light-colored metal pan for even baking; dark pans can cause the edges to brown too quickly.

To ensure the cake releases easily, grease and flour the pan thoroughly, or use a baking spray with flour.

For a neater presentation, apply the glaze after transferring the cake to a serving plate.

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Prep Time:

15 minutes

Cooking Time:

60-70 minutes

Total Time:

1 hour 25 minutes to 1 hour 35 minutes

Nutritional Information (per slice):

Calories: 450

Protein: 6g

Sodium: 250mg

Total Fat: 20g

Carbohydrates: 60g

Sugar: 40g

FAQs:

1. Can I freeze this pound cake?

Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before glazing and serving.

2. What if I don’t have a bundt pan?

You can use two 8-inch round cake pans or a loaf pan instead. Adjust the baking time accordingly, as these pans may bake faster.

3. Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend. Ensure the blend includes xanthan gum for structure.

4. Can I reduce the sugar in the recipe?

You can reduce the sugar by up to ½ cup, but keep in mind that the texture and sweetness of the cake may be affected.

5. How can I fix a glaze that’s too runny?

Add more powdered sugar, 1 tablespoon at a time, until the glaze reaches your desired consistency.

Conclusion:

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the epitome of comfort and elegance in a dessert. Its soft, buttery texture and rich, creamy topping make it a timeless favorite for all ages. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and delivers exceptional results every time. Customize it with your favorite flavors or toppings to make it uniquely yours. One bite of this cake, and you’ll see why it’s a classic that never goes out of style!

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