{"id":116,"date":"2025-08-18T10:58:02","date_gmt":"2025-08-18T10:58:02","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=116"},"modified":"2025-08-18T10:58:02","modified_gmt":"2025-08-18T10:58:02","slug":"vanilla-buttermilk-pound-cake-with-cream-cheese-glaze","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2025\/08\/18\/vanilla-buttermilk-pound-cake-with-cream-cheese-glaze\/","title":{"rendered":"Vanilla Buttermilk Pound Cake with Cream Cheese Glaze"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h1><strong>Vanilla Buttermilk Pound Cake with Cream Cheese Glaze<\/strong><\/h1>\n<p>&nbsp;<\/p>\n<h3>\u00a0A rich, moist, and buttery pound cake topped with a silky cream cheese glaze \u2014 perfect for gatherings, holidays, or a cozy tea time treat.<\/h3>\n<h2><strong>Ingredients<\/strong><\/h2>\n<h3><em>\u00a0For the Pound Cake:<\/em><\/h3>\n<ul>\n<li>3 cups all-purpose flour<\/li>\n<li>1\/2 teaspoon baking powder<\/li>\n<li>1\/4 teaspoon baking soda<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 cup (2 sticks) unsalted butter, softened<\/li>\n<li>2 1\/2 cups granulated sugar<\/li>\n<li>5 large eggs, at room temperature<\/li>\n<li>1 tablespoon pure vanilla extract<\/li>\n<li>1 cup buttermilk, at room temperature<\/li>\n<\/ul>\n<h3><em>For the Cream Cheese Glaze:<\/em><\/h3>\n<ul>\n<li>4 oz (115g) cream cheese, softened<\/li>\n<li>1 cup powdered sugar, sifted<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>3\u20134 tablespoons milk (adjust to reach desired consistency)<\/li>\n<\/ul>\n<h2><strong>Instructions<\/strong><\/h2>\n<h3>\u00a0 Step 1: Make the Pound Cake<\/h3>\n<ol>\n<li><strong>Preheat your oven<\/strong> to 325\u00b0F (160\u00b0C). Generously grease and flour a 10-inch bundt pan or a tall round cake pan. Tap out any excess flour.<\/li>\n<li>In a medium bowl, <strong>sift together the flour, baking powder, baking soda, and salt<\/strong>. Set aside.<\/li>\n<li>In a large mixing bowl, <strong>beat the softened butter and sugar<\/strong> using an electric mixer on medium speed until light and fluffy \u2014 about 3\u20135 minutes.<\/li>\n<li>Add the <strong>eggs one at a time<\/strong>, beating well after each addition. Then stir in the vanilla extract.<\/li>\n<li><strong>Add the dry ingredients in three additions<\/strong>, alternating with the buttermilk (starting and ending with the dry). Mix until just combined \u2014 do not overmix.<\/li>\n<li><strong>Pour the batter into the prepared pan<\/strong>, smoothing out the top with a spatula.<\/li>\n<li><strong>Bake for 70 to 80 minutes<\/strong>, or until a toothpick inserted in the center comes out clean.<\/li>\n<li>Let the cake <strong>cool in the pan for 10 minutes<\/strong>, then carefully invert it onto a wire rack. Allow it to cool completely before glazing.<\/li>\n<\/ol>\n<h3>\u00a0Step 2: Make the Cream Cheese Glaze<\/h3>\n<ol>\n<li>In a medium bowl, <strong>beat the softened cream cheese<\/strong> until smooth and creamy.<\/li>\n<li>Gradually <strong>add the powdered sugar<\/strong>, mixing until fully incorporated.<\/li>\n<li>Stir in the vanilla extract, then <strong>add the milk one tablespoon at a time<\/strong> until the glaze is pourable but not too runny.<\/li>\n<\/ol>\n<h3>\u00a0Step 3: Glaze the Cake<\/h3>\n<ol>\n<li>Once the cake is completely cooled, place it on your serving plate.<\/li>\n<li><strong>Drizzle the cream cheese glaze over the top<\/strong>, allowing it to drip down the sides for a beautiful finish.<\/li>\n<\/ol>\n<h2>\u00a0Tips for Success<\/h2>\n<ul>\n<li>Always bring your ingredients to <strong>room temperature<\/strong> before mixing for a smoother batter.<\/li>\n<li>If you don&#8217;t have buttermilk, you can <strong>make your own<\/strong> by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 10 minutes.<\/li>\n<li>This cake stays moist for days. <strong>Store covered<\/strong> at room temperature for up to 3 days or refrigerate for longer freshness.<\/li>\n<li>Garnish with fresh berries or lemon zest for an extra touch!<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Vanilla Buttermilk Pound Cake with Cream Cheese Glaze &nbsp; \u00a0A rich, moist, and buttery pound cake topped with a&hellip;<\/p>\n","protected":false},"author":2,"featured_media":117,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=116"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/116\/revisions"}],"predecessor-version":[{"id":118,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/116\/revisions\/118"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/117"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}