Delicious Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
The pound cake is a beloved classic, known for its dense, rich texture and buttery flavor. The Vanilla Buttermilk Pound Cake with Cream Cheese Glaze elevates this traditional recipe, adding a depth of flavor and a creamy finish that’s sure to impress. This article will guide you through making a deliciously moist pound cake that is perfect for any occasion, from cozy family gatherings to elegant desserts.
In baking, vanilla and buttermilk play crucial roles in enhancing flavor and texture. Vanilla extract adds a warm, aromatic essence that complements the sweetness of the cake, while buttermilk contributes to its moistness and provides a subtle tang. This combination not only results in a tender crumb but also enriches the cake’s overall taste, making each slice a delightful experience.
As you follow this recipe, you can expect clear, easy-to-follow instructions that will guide you every step of the way. With a little patience and love, you’ll create a stunning pound cake that’s perfect for sharing with friends and family. So let’s get started on this wonderful baking adventure!
Ingredients
For the Pound Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tbsp pure vanilla extract
For the Cream Cheese Glaze:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp milk
Ingredient Notes: Choose high-quality vanilla extract for an authentic flavor. If you’re in need of a buttermilk substitute, you can create it by adding one tablespoon of vinegar or lemon juice to one cup of regular milk and letting it sit for about 5-10 minutes before using.
Directions
Preparing the Pound Cake
1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, which usually takes about 3-5 minutes.
4. Add the eggs one at a time, mixing well after each addition to ensure that they are fully incorporated.
5. Gradually stir in the flour mixture alternately with the buttermilk, starting and ending with the flour. Mix until just combined, being careful not to overmix.
6. Finally, fold in the vanilla extract until incorporated.
Baking the Cake
1. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
3. Once baked, let the cake cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely.
Making the Cream Cheese Glaze
1. In a mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy.
2. Gradually add the powdered sugar, continuing to mix until fully combined.
3. Add the vanilla extract and mix again.
4. Slowly stir in the milk, one tablespoon at a time, until the glaze reaches your desired consistency.
5. Drizzle the glaze over the cooled pound cake, allowing it to cascade down the sides for an elegant finish.
Tips for Perfect Pound Cake
Ingredient Tips
It’s essential that your ingredients, particularly the butter and eggs, are at room temperature before you start baking. This allows for better incorporation and a smoother batter. When measuring flour, spoon it into a measuring cup and level it off with a knife, as packing flour can result in a denser cake.
Baking Tips
Always preheat your oven to ensure even baking. A properly calibrated oven will help your cake rise correctly and develop a beautiful crust. Avoid overmixing the batter after adding the flour, as this can lead to a tough texture. Mix just until the ingredients are combined for the best results.
Storing and Freezing
To store your Vanilla Buttermilk Pound Cake, keep it in an airtight container at room temperature for up to three days. If you’d like it to last longer, refrigerate it for up to a week. For freezing, wrap the cooled cake thoroughly in plastic wrap and then in foil. It can be stored in the freezer for up to three months. To defrost, transfer the cake to the refrigerator overnight or let it sit at room temperature for a few hours before serving.
Variations and Add-Ins
For a fun twist on this classic pound cake, consider adding lemon zest or almond extract for a flavorful variation that brightens the cake. You can also fold in your choice of add-ins like chopped nuts, chocolate chips, or dried fruit to enhance the texture and flavor profile of your pound cake.
Serving Suggestions
To serve the Vanilla Buttermilk Pound Cake, slice it into generous pieces and enjoy it on its own or topped with fresh berries and a dollop of whipped cream for a delectable dessert. It pairs beautifully with a cup of coffee or tea, making it the perfect afternoon treat. For special occasions, elevate your presentation by arranging the cake on a decorative platter with sprigs of fresh mint or edible flowers.
Frequently Asked Questions (FAQ)
What makes pound cake different from other cakes?
Pound cake is unique due to its dense and rich texture, which comes from using equal parts of butter, sugar, eggs, and flour. Unlike lighter cakes, pound cake is typically baked in a loaf or bundt pan, resulting in a moist, flavorful profile.
Can I use whole milk instead of buttermilk?
Yes, you can substitute whole milk if buttermilk is unavailable. To mimic buttermilk’s acidity, add a tablespoon of vinegar or lemon juice to the milk and let it sit for 5-10 minutes before using it in the recipe.
How do I know when my pound cake is done?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the cake should spring back when lightly pressed. If the edges are browning quickly, you can lower the oven temperature slightly toward the end of the baking time.
What can I substitute for cream cheese in the glaze?
If you’re looking for a substitute for cream cheese in the glaze, mascarpone or Greek yogurt can work well. For a vegan option, try using coconut cream or a dairy-free cream cheese alternative that will provide a similar texture.
How long does the cake last?
When stored properly in an airtight container at room temperature, the Vanilla Buttermilk Pound Cake can last for about 3 days. If refrigerated, it can stay fresh for up to a week, but make sure it’s covered to retain moisture.
Can I bake this in a different pan?
Yes, while a bundt pan is traditional for pound cake, you can use a loaf pan or even individual ramekins. Just adjust the baking time accordingly—a loaf may take longer, while smaller portions will bake faster.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. In fact, it’s often considered that pound cakes taste even better after they sit for a day, as the flavors meld together beautifully, making them a perfect make-ahead dessert.
Conclusion
Making Vanilla Buttermilk Pound Cake with Cream Cheese Glaze will surely become a cherished part of your baking repertoire. Its delightful texture and flavor are perfect for almost any occasion. We hope you try this recipe and enjoy the process of baking it as much as you will enjoy indulging in it.
Detailed Recipe Section
Ingredients
- For the Pound Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tbsp pure vanilla extract
- For the Cream Cheese Glaze:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp 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 until fluffy; add eggs one at a time.
- Alternate adding the flour mixture and buttermilk; mix until just combined.
- Pour into the pan and bake for 60-70 minutes.
- Cool the cake, then glaze with the cream cheese mixture made from beating cream cheese, powdered sugar, and milk until 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
- 1/2 teaspoon baking soda
- 1/2 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.
