Tools Needed, Serving Size, and Cooking Time

Tools Required:

• 10-inch bundt pan
• Electric mixer (handheld or stand mixer)
• Mixing bowls (at least two)
• Measuring cups and spoons
• Whisk
• Spatula
• Cooling rack

Serves: 12-16 people
Prep Time: 20 minutes
Cook Time: 75-85 minutes
Total Time: About 2 hours (including cooling time)

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 cup buttermilk
• 1 tbsp pure vanilla extract

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk (adjust for desired consistency)

Step-by-Step Instructions

Preparing the Pound Cake Batter

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan to ensure easy removal later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. This step takes about 3-5 minutes and is key for a soft texture.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. This helps maintain a smooth batter and prevents curdling.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
6. Add Vanilla: Stir in the vanilla extract for that classic, rich flavor.
7. Fill the Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Baking the Cake

1. Bake: Place the bundt pan in the preheated oven and bake for 75-85 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean.
2. Cool: Allow the cake to cool in the pan for 10 minutes. Then, invert it onto a cooling rack to cool completely.

Preparing the Cream Cheese Glaze

1. Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add Sugar and Vanilla: Gradually mix in the powdered sugar and vanilla extract until fully incorporated.
3. Adjust Consistency: Add milk, one tablespoon at a time, until the glaze reaches your desired pourable consistency.

Assembling the Cake

1. Drizzle the Glaze: Once the cake is completely cooled, drizzle the cream cheese glaze over the top, letting it cascade down the sides.
2. Set: Allow the glaze to set for a few minutes before slicing and serving.

Recommendations for Recipe Success

1. Use Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature for easier mixing and a smoother batter.
2. Do Not Overmix: When combining wet and dry ingredients, mix just until incorporated to maintain a tender texture.
3. Prep the Pan Well: Thoroughly grease and flour your bundt pan to prevent sticking.
4. Cool Completely: Let the cake cool completely before applying the glaze to avoid it melting off.
5. Measure Accurately: Use the spoon-and-level method for measuring flour to prevent a dense cake.

Serving and Storage Tips

Serving:

This Vanilla Buttermilk Pound Cake is best served at room temperature. Pair it with a hot cup of coffee or tea for a delightful experience. For a fancier presentation, garnish with fresh berries or a sprinkle of powdered sugar.

Storage:

• Room Temperature: Store in an airtight container for up to 3 days. Keep it in a cool, dry place.
• Refrigeration: For longer storage, refrigerate the cake for up to 7 days. Bring to room temperature before serving.
• Freezing: Wrap slices in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight.

1. Can I use a different pan for this recipe?

Yes! If you don’t have a bundt pan, you can use two loaf pans. Adjust the baking time to about 50-60 minutes and check for doneness.

2. What can I substitute for buttermilk?

If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

3. Why is my cake dense?

Overmixing the batter or adding too much flour can result in a dense cake. Be gentle when combining ingredients and measure accurately.

4. Can I make the glaze ahead of time?

Yes, you can prepare the glaze up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature and stir before using.

5. How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly with butter or non-stick spray and dust it with flour. Tap out any excess flour for a smooth release.

Conclusion

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a dessert that delivers on flavor, texture, and presentation. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this recipe is a guaranteed success. Follow these tips and techniques, and you’ll create a cake that’s as delightful to eat as it is to make. Happy baking!