Vanilla Buttermilk Pound Cake With Cream Cheese Glaze!

Indulge in a Heavenly Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

After a week filled with chocolate candy eggs, you’re probably ready for something different. Enter the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze! This isn’t just any cake—it’s a moist, decadent treat, thanks to the magic of buttermilk. Trust me, you’ll adore it!

Why You’ll Love This Recipe

This cake is a breeze to make, yet it delivers a fancy, bakery-quality result. The hardest part? Waiting for it to bake! Once it’s ready, you can drizzle the luscious cream cheese glaze over the top and indulge in pure bliss. The secret to its airy texture lies in thoroughly beating the butter and sugar.

Kitchen Equipment You’ll Need

  • Electric mixer
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Loaf pan
  • Spatula
  • Toothpick

Ingredients

  • 12 tablespoons of butter, plus 2 tablespoons for pan
  • 1 cup sugar
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 3 large eggs
  • 2 cups all-purpose flour, plus 1 tablespoon for pan
  • 1 and a half teaspoons baking powder
  • ½ teaspoon salt
  • Cream Cheese Glaze:
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 and a half cups powdered sugar
  • ¼ cup evaporated milk
  • 1 and a half teaspoons vanilla

Step-by-Step Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a mixer, beat together the butter and sugar for 8 minutes until fluffy.
  3. In a separate bowl, whisk the flour, baking powder, and salt, and set aside.
  4. In a measuring cup, combine the buttermilk, vanilla, and eggs.
  5. With the mixer on low, gradually add the wet and dry ingredients to the butter and sugar mixture. Mix until just combined—do not overmix.
  6. Butter the loaf pan with 2 tablespoons of butter and dust with 1 tablespoon of flour, discarding any excess.
  7. Pour the batter into the prepared pan and spread it evenly.
  8. Bake for 60 minutes. Use a toothpick to check if it’s done; a few crumbs on the toothpick are perfect!
  9. For the glaze, mix the cream cheese and powdered sugar until smooth. Gradually add the evaporated milk and vanilla, mixing until the glaze is thin but creamy.
  10. Drizzle the glaze over the cooled cake.

Tips for Success

  • Ensure the butter is at room temperature for easier mixing.
  • Do not overmix the batter to maintain a tender crumb.
  • Check the cake a few minutes before the baking time ends to avoid overbaking.

Additional Tips and Variations

  • For a citrus twist, add lemon or orange zest to the batter.
  • Consider adding a handful of your favorite berries to the glaze for added flavor and color.

Nutritional Highlights (Per Serving)

Calories: 320 | Fat: 18g | Carbohydrates: 37g | Protein: 4g

Frequently Asked Questions (FAQ)

Can I use regular milk instead of buttermilk?
While you can substitute with regular milk, the buttermilk adds moisture and tang that enhance the cake’s flavor and texture.

Can I freeze the cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.

Conclusion

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the perfect treat to satisfy your sweet cravings. I invite you to try this easy recipe at home and share your delicious results with friends and family. Let me know how it turns out for you in the comments below!

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