Vanilla Buttermilk Pound Cake
Ingredients:
For the Cake:
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Cream Cheese Glaze:
4 ounces cream cheese, softened
1 cup powdered sugar, sifted
2-3 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract
Directions:
Prepare for Baking:
Preheat your oven to 325°F (160°C).
Grease and flour a 10-cup bundt pan, or spray with nonstick baking spray.
Make the Batter:
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 3-4 minutes, or until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until combined—do not overmix.
Bake the Cake:
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack to cool completely.
Prepare the Cream Cheese Glaze:
In a mixing bowl, beat the softened cream cheese until smooth.
Gradually add the sifted powdered sugar and mix until fully incorporated.
Stir in the vanilla extract and enough milk (2-3 tablespoons) to achieve a pourable glaze consistency.
Glaze and Serve:
Once the cake is completely cooled, drizzle the cream cheese glaze over the top of the cake. Allow the glaze to set for a few minutes before slicing and serving.
Prep Time: 20 minutes | Baking Time: 70-80 minutes | Total Time: About 1 hour 40 minutes
Servings: 12-14 servings