Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- 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.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition. This helps maintain a smooth batter and prevents curdling.
- 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.
- Add Vanilla: Stir in the vanilla extract for that classic, rich flavor.
- Fill the Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking the Cake
- 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.
- 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
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Vanilla: Gradually mix in the powdered sugar and vanilla extract until fully incorporated.
- Adjust Consistency: Add milk, one tablespoon at a time, until the glaze reaches your desired pourable consistency.
Assembling the Cake
- Drizzle the Glaze: Once the cake is completely cooled, drizzle the cream cheese glaze over the top, letting it cascade down the sides.
- Set: Allow the glaze to set for a few minutes before slicing and serving.
Recommendations for Recipe Success
- Use Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature for easier mixing and a smoother batter.
- Do Not Overmix: When combining wet and dry ingredients, mix just until incorporated to maintain a tender texture.
- Prep the Pan Well: Thoroughly grease and flour your bundt pan to prevent sticking.
- Cool Completely: Let the cake cool completely before applying the glaze to avoid it melting off.
- 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!