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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

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A rich and moist Vanilla Buttermilk Pound Cake drizzled with a luscious cream cheese glaze, perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 10-inch bundt pan.
  2. Cream the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, then stir in the vanilla extract.
  4. Combine the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Mix the dry ingredients into the butter mixture, alternating with the buttermilk.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 60-70 minutes, or until a toothpick comes out clean.
  8. Make the cream cheese glaze by beating the softened cream cheese until smooth, then add the powdered sugar, milk, and vanilla extract.
  9. Glaze the cooled cake by drizzling the cream cheese glaze on top.
  10. Serve the cake and enjoy!

Notes

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze slices for up to 2 months.

Nutrition

Find it online: https://lunarecipez.com/vanilla-buttermilk-pound-cake-cream-cheese-glaze/

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