Description
A fluffy and buttery vanilla buttermilk pound cake topped with a tangy cream cheese glaze, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 325°F (160°C) and grease a bundt pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Add the dry ingredients to the creamed mixture alternately with the buttermilk.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Beat the cream cheese until smooth, then gradually add the powdered sugar and milk to make the glaze.
- Drizzle the cream cheese glaze over the cooled cake and serve.
Notes
Make sure to use softened butter and fresh buttermilk for the best results.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg