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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

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Indulge in a rich, buttery Vanilla Buttermilk Pound Cake topped with a smooth and tangy cream cheese glaze. This moist cake is perfect for any occasion and makes an impressive treat for gatherings. It’s easy to make, with a melt-in-your-mouth texture that everyone will love

Ingredients

Scale

  1. For the Pound Cake

    • 1 cup (2 sticks) unsalted butter, softened
    • 2 1/2 cups granulated sugar
    • 4 large eggs, room temperature
    • 3 cups all-purpose flour, sifted
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk, room temperature
    • 1 tablespoon pure vanilla extract

    For the Cream Cheese Glaze

    • 4 ounces cream cheese, softened
    • 1 cup powdered sugar, sifted
    • 2 tablespoons milk (add more for desired consistency)
    • 1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or line it with baking spray.

Step 2: Prepare the Batter

  • In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 3-5 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk together the sifted flour, baking soda, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients. Mix on low to avoid overmixing.
  • Stir in vanilla extract until the batter is smooth.

Step 3: Bake the Cake

  • Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  • Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Step 4: Make the Cream Cheese Glaze

  • In a medium bowl, beat the softened cream cheese until smooth.
  • Gradually add powdered sugar, then milk and vanilla extract. Mix until the glaze reaches a smooth, pourable consistency. Add more milk for desired consistency.

Step 5: Glaze the Cake

Once the cake has completely cooled, drizzle the cream cheese glaze generously over the top, allowing it to drip down the sides.

Notes

  • Ensure the cake has cooled completely before glazing to prevent the glaze from melting too much.
  • You can adjust the thickness of the glaze by adding more or less milk depending on your preference.

Nutrition

Find it online: https://grandmarecipesflash.com/vanilla-buttermilk-pound-cake-with-cream-cheese-glaze/