Description
A moist and flavorful vanilla pound cake enhanced with buttermilk, topped with a rich cream cheese glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10-inch bundt pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- For the glaze, mix together cream cheese, powdered sugar, and a splash of milk until smooth, then drizzle over the cooled cake.
Notes
- Ensure all ingredients are at room temperature before starting.
- Can substitute buttermilk with plain yogurt for a similar effect.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg