Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
INGREDIENTS:
For the Pound Cake:
2 1/2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup buttermilk, room temperature
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
1-2 tablespoons milk (adjust for desired consistency)
1/2 teaspoon vanilla extract
DIRECTIONS:
1. Preheat the Oven:
Preheat your oven to 325°F (160°C).
Grease and flour a 10-inch bundt pan or spray with nonstick baking spray.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
4. Add the Dry Ingredients and Buttermilk:
Reduce the mixer speed to low.
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined (do not overmix).
5. Bake the Pound Cake:
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely …
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