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Indulging in the rich, buttery goodness of a homemade pound cake is an experience that transcends taste. The Heavenly Vanilla Buttermilk Pound Cake, adorned with a luscious cream cheese glaze, is a classic dessert that brings warmth and joy to any gathering. This delightful cake is not just a treat for the taste buds; it is an embodiment of comfort, tradition, and care. It has a place in family celebrations, potlucks, and even casual afternoon teas, making it a versatile addition to any dessert table.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Discover the joy of baking with this Heavenly Vanilla Buttermilk Pound Cake recipe. This delightful treat features a rich, buttery flavor enhanced by tangy buttermilk and aromatic vanilla, making it the perfect addition to any gathering. Topped with a creamy glaze, it's not only a feast for the palate but also a stunning centerpiece for your dessert table. Follow the detailed guide to master this classic cake and create unforgettable moments with family and friends. Enjoy every slice!
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Ingredients
  

For the Pound Cake:

1 ½ cups unsalted butter, softened (3 sticks)

3 cups granulated sugar

6 large eggs, room temperature

1 tablespoon pure vanilla extract

1 tablespoon vanilla bean paste (optional for more flavor)

3 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, room temperature

For the Cream Cheese Glaze:

8 oz cream cheese, softened

2 cups powdered sugar

2 tablespoons unsalted butter, softened

1 teaspoon pure vanilla extract

2-4 tablespoons milk (adjust for desired consistency)

Instructions
 

Preheat the Oven:

    Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan.

      Make the Cake Batter:

        In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 5 minutes). Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and vanilla bean paste, if using.

          Combine Dry Ingredients:

            In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

              Mix Together:

                Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix.

                  Pour and Bake:

                    Pour the batter into the prepared bundt or loaf pan, smoothing the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent it with aluminum foil.

                      Cool:

                        Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. Then, carefully turn it out onto a wire rack to cool completely.

                          Prepare the Cream Cheese Glaze:

                            In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined. Add the milk a tablespoon at a time, until you reach a pourable consistency.

                              Glaze the Cake:

                                Once the cake is completely cooled, drizzle the cream cheese glaze over the top, allowing it to cascade down the sides. Let the glaze set for about 15 minutes before slicing.

                                  Serve:

                                    Slice the pound cake and enjoy it with a cup of tea or coffee, or serve it with fresh fruit for an extra treat.

                                      Prep Time, Total Time, Servings: 30 mins | 1 hour 30 mins | 12 servings