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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze-2

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze


  • Author: Emily
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

A rich and moist Vanilla Buttermilk Pound Cake with a sweet glaze. Classic Southern dessert, perfect for any occasion!


Ingredients

Scale

For the Cake:

  • 3 cups all-purpose flour (Measured correctly: spooned into the measuring cup and leveled off—do not scoop and pack.)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk, near room temperature (full fat is best, but low fat works too)
  • 1 tablespoon vanilla extract
  • 1 tablespoon vegetable oil
  • 2 ⅔ cups sugar
  • 1 cup unsalted butter, room temperature (2 sticks) (do not microwave; let it soften naturally)
  • 5 large eggs, near room temperature

For the Glaze:

  • ½ cup unsalted butter (1 stick)
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons buttermilk
  • 2 cups sifted confectioner’s sugar (sift after measuring)

Equipment:

 

  • Large mixing bowl
  • Stand mixer or hand mixer
  • Bundt pan
  • Whisk
  • Saucepan

Instructions

Step 1: Prepare the Baking Pan

  1. Preheat the oven to 325°F (163°C).
  2. Grease and flour a large bundt pan thoroughly, making sure to coat all the crevices to prevent sticking.

Step 2: Mix the Dry Ingredients

  1. In a large mixing bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

Step 3: Mix the Wet Ingredients

  1. In a separate bowl, whisk together buttermilk, vanilla extract, and vegetable oil. Set aside.

Step 4: Cream the Butter and Sugar

  1. In another large mixing bowl, beat butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.

Step 5: Add the Eggs

  1. Add the eggs one at a time, mixing on medium speed for 15-20 seconds per egg until fully incorporated.

Step 6: Combine the Ingredients

  1. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients:
    • Add ⅓ of the dry mixture and mix until just combined.
    • Add ½ of the buttermilk mixture and mix gently.
    • Add another ⅓ of the dry mixture, mix.
    • Add the remaining buttermilk mixture, mix.
    • Finally, add the last ⅓ of the dry mixture and mix until just combined.
  2. Be careful not to overmix, as this can lead to a dense and dry cake.

Step 7: Bake the Cake

  1. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake at 325°F (163°C) for 1 hour to 1 hour 10 minutes (ovens vary, so check for doneness).
  3. The cake is done when:
  • The top is golden brown.
  • A toothpick inserted into the center comes out clean or with a few moist crumbs (but no raw batter).

Step 8: Cool the Cake

  1. Place the cake (still in the pan) on a wire rack and let it cool for 10 minutes.
  2. Carefully remove the cake from the pan and allow it to cool completely before glazing.

Step 9: Make the Glaze

  1. In a small saucepan over medium heat, melt the butter and brown sugar together until smooth.
  2. Remove from heat and stir in vanilla extract and buttermilk.
  3. Gradually whisk in the sifted confectioner’s sugar until smooth.
  4. Let the glaze sit for 15-20 minutes, stirring occasionally.

Step 10: Glaze the Cake

 

  1. Drizzle the glaze over the cooled cake using a spoon or squeeze bottle.
  2. Let the glaze set for 10-15 minutes before slicing and serving.

Notes

  • To ensure accurate measurements, spoon and level the flour rather than scooping directly from the bag.
  • Use high-quality vanilla extract for the best flavor.
  • Room temperature eggs and butter mix better, creating a smoother batter.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern

Keywords: Buttermilk Pound Cake, Vanilla Pound Cake, Classic Pound Cake, Moist Pound Cake, Southern Dessert, Easy Pound Cake Recipe