Vanilla Buttermilk Pound Cake With Cream Cheese Glaze!

I’m sure after indulging in all the chocolate candy eggs this past week, I know you’re ready for some cake! But not just any cake…pound cake made with buttermilk! And, with whipped cream cheese glaze poured on top!

I don’t think I need to convince you of how intensely moist this is…because the buttermilk explains it all! Baking with buttermilk is like magic. I love it!

You’ll be amazed at how simple you can make this fancy, dancy Buttermilk Pound Cake from scratch. The longest part is just waiting for it to come out of the oven! Then you get to pour over the Cream Cheese Glaze. And indulge in super heaven!

It’s all about beating the sugar and butter for a while. It gives the airy-ness in the cake.

Beat the sugar and 1 and a half cubes of butter for 8 minutes on medium speed. While it’s beating and doing it’s own thing, start getting your dry and wet ingredients together.

Whisk together the flour, baking powder and salt. (I like to use Kosher salt when baking.)

12 tablespoons of butter, plus 2 tablespoons (for pan)
1 cup sugar
1 cup buttermilk
1 teaspoon vanilla
3 large eggs
2 cups of all purpose flour, plus 1 tablespoon (for pan)
1 and a half teaspoons baking powder
½ teaspoon of salt
Cream Cheese Glaze
1 (8 ounce) package cream cheese, room temperature
1 and a half cups powdered sugar
¼ cup of evaporated milk
1 and a half teaspoon vanilla
DIRECTIONS :
Preheat oven to 350 degrees.
Mix together butter and sugar for 8 minutes in a mixer.
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
In a glass measuring cup, pour in buttermilk.
Stir in the vanilla and eggs into the buttermilk.
Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.
Turn off mixer and scrape down the sides.
Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together.
**Do not over mix.
Butter your loaf pan with about 2 tablespoons of butter.
Add 1 tablespoon of flour to dust” the butter in the loaf pan.
Dump out any excess flour.
Pour all of the batter into the pan, spread evenly.
Bake for 60 minutes.
Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!)
Cream Cheese Glaze
Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside.
Mix together the cream cheese and powdered sugar with a mixer.
While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy.
Drizzle onto cake

Are you suffering silently