The pound саkе is a old school treat , its got a dense , buttery taste that everyone loves . This Vanilla Buttermilk Pound Cake with Cream Cheеse Glaze brings something extra to the table , giving it more flavor and a smooth top that looks cool . In this guide we’ll show you how to bake a moist pound cаkе thats great for any time , like a small get-together or a fancy dessert .
When you bake , vanilla and buttermіlk are a big part of why the cake tastes good . Vanilla adds a warm smell , and buttermіlk makes the cake soft and gives a tiny tang . This mix not only gives you a nice crumb , it also packs more taste into each bite .
As you follow these steps , theyre clear and simple so you wont get lost . With some patience and a bit of love , you can end up with a cake that looks and tastes awesome . Now let us start this baking fun !
Ingredients
For the Pound Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
For the Cream Cheese Glaze:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoon milk
Ingredient Notes: Choose high-quality vanilla extract for an authentic flavor . If you dont have buttermіlk , add 1 tablespoon vinegar or lemon juice to 1 cup regular milk and let it sit 5-10 minutes before you use it .
Directions
Preparing the Pound Cake
1. Hеat oven to 325°F (163°C) , and grease plus flour a 10-inch bundt pan .
2. In a bowl whisk flour , baking powder , baking soda plus salt together , then set it aside .
3. In a big mixing bowl cream the butter and sugar until it looks light and fluffy , this usualy takes about 3-5 minutes .
4. Add eggs one at a time , mixing after each so they blend in fully .
5. Stir in the flour mix and buttermіlk in turns , starting with flour and ending with flour , mix just till it comines .
6. Fold in vanilla extract , careful not to over work the batter .
Baking the Cake
1. Pour batter into the pan , smooth the top with a spatula .
2. Bake for about 60-70 minutes or till a toothpick comes out clean .
3. Let cake cool in pan for 10 minutes , then flip it onto a wire rack to cool all the way .
Making the Cream Cheese Glaze
1. Beat softened cream cheese in a bowl till it’s smooth .
2. Add powdered sugar a bit at a time , mixing till its all blended .
3. Pour in vanilla extract and stir .
4. Add milk slow , one tablespoon at once , till the glaze is just the right pourable thickness .
5. Drizzle the glaze over the cooled cake , let it run down the sides .
Tips for Perfect Pound Cake
Ingredient Tips
Make sure butter and eggs are at room temp before you start , so they mix better and the batter is smooth . When you measure flour , spoon it in and level with a knife — dont pack it down or the cake can turn out too heavy .
Baking Tips
Always preheat your oven for even baking . If your oven runs hot or cold , try to adjust temp so the cake bakes at the right speed . Dont whip the batter too much after you add flour , just mix till you see no streaks . Overmixing can make the cake tough .
Storing and Freezing
To keep your cake fresh , store it in an airtight container at room temp for up to 3 days . If you want it to last longer , refrigerate for a week . To freeze , wrap cooled cake in plastic wrap and foil , it will stay good for 3 months . Thaw in the fridge over night or leave on the counter for a few hours .
Variations and Add-Ins
Try adding lemon zest or almond extract for a fresh twist . You can also fold in nuts , chocolate chips or dried fruit for more texture and fun flavors .
Serving Suggestions
Slice the cake thick and eat it plain or top with fresh berries and whipped cream . It goes great with coffee or tea for an afternoon pick-me-up . For a special look , put it on a pretty plate with mint sprigs or edible flowers .
Frequently Asked Questions (FAQ)
What makes pound cake different from other cakes?
Pound cake feels heavy and rich because it uses equal parts butter , sugar , eggs and flour . It bakes in a loaf or bundt pan so it stays dense and moist .
Can I use whole milk instead of buttermilk?
Yes you can swap whole milk but add a tablespoon of vinegar or lemon juice and wait 5-10 minutes to make it sour like buttermіlk .
How do I know when my pound cake is done?
When a toothpick comes out clean and the top springs back when you press it lightly , it’s done . If the edges brown too quick , lower the temp a bit near the end .
What can I substitute for cream cheese in the glaze?
You can use mascarpone or Greek yogurt for a similar taste . For a vegan version try coconut cream or a dairy-free cream cheese .
How long does the cake last?
Store at room temp in an airtight container for about 3 days , or in the fridge for up to a week if you cover it .
Can I bake this in a different pan?
Sure , a loaf pan or even small ramekins work — just change the bake time . A loaf might take longer and ramekins will bake faster .
Can I make this cake ahead of time?
Yes , it’s great made a day ahead since the flavors get better with time .
Conclusion
Making this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze may take some time , but it’s worth it when you take that first bite . Іts rich flavor and moist crumb will make it a new favorite for any event . Give it a try and share it with people you care about .
Detailed Recipe Section
Ingredients
- For the Pound Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
- For the Cream Cheese Glaze:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoon milk
Directions
- Preheat oven to 325°F (163°C) .
- Prepare bundt pan by greasing and dusting with flour .
- In a bowl , combine flour , baking powder , baking soda , and salt .
- Cream butter and sugar till fluffy ; then add eggs one at a time .
- Alternate adding flour mix and buttermіlk ; stir until just mixed .
- Pour into pan and bake for 60-70 minutes .
- Cool the cake , then top with cream cheese glaze made by beating cream cheese , powdered sugar , vanilla extract , and milk till smooth .
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Equipment
- 1 9x5 inch loaf pan
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2-4 tablespoons milk Add until desired glaze consistency is reached.
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the loaf pan to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, combine the buttermilk, flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely.
- While the cake is cooling, prepare the cream cheese glaze. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well.
- Add milk one tablespoon at a time until you reach your desired glaze consistency. Stir in the vanilla extract.
- Once the cake is completely cooled, drizzle the cream cheese glaze over the top. Allow the glaze to set before slicing.
