Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

 A rich, moist, and buttery pound cake topped with a silky cream cheese glaze — perfect for gatherings, holidays, or a cozy tea time treat.

Ingredients

 For the Pound Cake:

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

For the Cream Cheese Glaze:

• 4 oz (115g) cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 3–4 tablespoons milk (adjust to reach desired consistency)

Instructions

  Step 1: Make the Pound Cake

1. Preheat your oven to 325°F (160°C). Generously grease and flour a 10-inch bundt pan or a tall round cake pan. Tap out any excess flour.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar using an electric mixer on medium speed until light and fluffy — about 3–5 minutes.
4. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
5. Add the dry ingredients in three additions, alternating with the buttermilk (starting and ending with the dry). Mix until just combined — do not overmix.
6. Pour the batter into the prepared pan, smoothing out the top with a spatula.
7. Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before glazing.

 Step 2: Make the Cream Cheese Glaze

1. In a medium bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the powdered sugar, mixing until fully incorporated.
3. Stir in the vanilla extract, then add the milk one tablespoon at a time until the glaze is pourable but not too runny.

 Step 3: Glaze the Cake

1. Once the cake is completely cooled, place it on your serving plate.
2. Drizzle the cream cheese glaze over the top, allowing it to drip down the sides for a beautiful finish.

 Tips for Success

• Always bring your ingredients to room temperature before mixing for a smoother batter.
• If you don’t have buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 10 minutes.
• This cake stays moist for days. Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
• Garnish with fresh berries or lemon zest for an extra touch!