Indulge in Our Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
This Vanilla Buttermilk Pound Cake is a decadent treat with a tender, buttery texture that melts in your mouth. The rich Cream Cheese Glaze adds a perfect balance of sweetness and tang, making every bite irresistible. Ideal for special occasions or a simple indulgence, this classic dessert is sure to be a crowd-pleaser. Serve it as is, or with a side of fresh berries for an extra touch of elegance!
Ingredients:
– 12 tablespoons unsalted butter, plus 2 tablespoons for greasing the pan
– 1 cup granulated sugar
– 1 cup buttermilk
– 1 teaspoon pure vanilla extract
– 3 large eggs
– 2 cups all-purpose flour, plus 1 tablespoon for dusting the pan
– 1 ½ teaspoons baking powder
– ½ teaspoon salt
For the Cream Cheese Glaze:
– 1 (8-ounce) package cream cheese, softened
– 1 ½ cups powdered sugar
– ¼ cup evaporated milk
– 1 ½ teaspoons vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Cream the butter and sugar together in a mixer on medium speed for about 8 minutes, until the mixture is light and fluffy.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In another bowl or a measuring cup, whisk the buttermilk, vanilla extract, and eggs until combined.
5. With the mixer on low speed, gradually add the dry and wet ingredients to the butter-sugar mixture, alternating between them. Be sure to scrape down the sides of the bowl as needed, mixing just until everything is combined. Avoid overmixing the batter.
6. Grease a loaf pan with 2 tablespoons of butter, then dust it with 1 tablespoon of flour, shaking out any excess.
7. Pour the batter into the prepared pan, smoothing the top with a spatula.
8. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
9. To make the Cream Cheese Glaze: Mix the vanilla extract into the evaporated milk. In another bowl, beat the cream cheese and powdered sugar together until smooth. Gradually add the milk mixture while beating until the glaze reaches a smooth, pourable consistency.
10. Allow the cake to cool slightly before drizzling the cream cheese glaze over the top.
