Description
A moist and flavorful pound cake made with buttermilk and vanilla, topped with a rich cream cheese glaze. This classic dessert is perfect for any celebration or as a comforting treat with your afternoon tea.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk (adjust for consistency)
Instructions
For the Cake:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour and baking soda. Add the flour mixture to the batter alternately with the buttermilk, starting and ending with the flour mixture.
- Pour the batter into the prepared bundt pan.
- 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 before turning it out onto a wire rack to cool completely.
For the Cream Cheese Glaze:
- In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add milk, 1 tablespoon at a time, until the glaze reaches the desired consistency for drizzling.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Ensure the cake has cooled completely before drizzling the glaze to prevent it from melting off.
- For a thicker glaze, reduce the amount of milk added.
- Prep Time: 15 minutes
- Cook Time: 60 minutes