Description
A classic Vanilla Buttermilk Pound Cake, known for its moist crumb and delightful cream cheese glaze, perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional)
- 4 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- Lemon zest or mint leaves (for garnish)
Instructions
- Preheat your oven to 325°F. Grease and flour a bundt pan very well.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the butter and sugar until light, fluffy, and creamy, about 4–5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, vanilla extract, and almond extract until smooth.
- Gradually add the dry ingredients and mix until just combined.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Beat the cream cheese until smooth, then add powdered sugar, milk, and vanilla extract until thick.
- Drizzle the cream cheese glaze generously over the cooled cake.
- Garnish with lemon zest or mint leaves.
Notes
Store the cake in an airtight container for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pound cake, vanilla cake, dessert, baking