Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich and moist classic American dessert, featuring a tender crumb enhanced with creamy buttermilk and a luscious cream cheese glaze. Perfect for any occasion, it’s baked to golden perfection in a bundt pan and topped with a smooth, sweet glaze that adds a delightful finish.
Ingredients
Scale
For the Pound Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk (room temperature)
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or tube pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside to incorporate flavors evenly.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy, which takes about 3–4 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract for added flavor.
- Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Start and finish with the flour mixture and mix just until combined to avoid overworking the batter.
- Pour and Bake: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake cool in the pan for about 15 minutes. Then carefully turn it out onto a wire rack to cool completely before glazing.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese until smooth, then add the powdered sugar and vanilla extract. Beat until well combined, adding milk a little at a time until the glaze reaches a thick but pourable consistency.
- Glaze and Serve: Drizzle the cream cheese glaze evenly over the cooled pound cake. Slice and serve to enjoy this moist, flavorful dessert.
Notes
- For added flavor and texture, fold in 1/2 cup white chocolate chips or fresh berries into the batter before baking.
- The cake keeps well at room temperature for 2–3 days, or it can be refrigerated for up to 5 days for longer freshness.
