Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

There's something truly enchanting about the aroma of a homemade cake wafting through the house. Cakes have long been a centerpiece of celebrations, from birthdays to weddings, and they bring a sense of warmth and joy to any gathering. Among the vast array of cake recipes, the Heavenly Vanilla Buttermilk Pound Cake stands out with its rich flavors and moist, tender texture. This delightful pound cake is not only a treat for the taste buds but also a feast for the eyes, especially when drizzled with a luscious cream cheese glaze that elevates the overall cake experience to new heights.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Indulge in the delight of baking with this Heavenly Vanilla Buttermilk Pound Cake topped with a rich cream cheese glaze. Infused with sweet vanilla and a hint of tanginess, this moist, tender cake is perfect for any occasion. Whether served plain or lavishly glazed, it invites warmth and joy to your gatherings. Discover the step-by-step process, ingredient secrets, and creative serving ideas to make this cake a cherished centerpiece in your culinary repertoire.

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Ingredients

For the Pound Cake:

1 cup unsalted butter, softened (2 sticks)

2 cups granulated sugar

4 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 tablespoon pure almond extract

3 cups all-purpose flour, sifted

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, at room temperature

For the Cream Cheese Glaze:

8 oz cream cheese, softened

2 cups powdered sugar, sifted

2 tablespoons milk

1 teaspoon pure vanilla extract

A pinch of salt

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Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a loaf pan to ensure easy release after baking.

Cream the Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 3-5 minutes.

Add Eggs and Extracts: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla and almond extracts until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture (flour, buttermilk, flour, buttermilk, flour), mixing until just combined. Be careful not to overmix!

Pour and Bake: Pour the batter into the prepared bundt or loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes (for a bundt pan) or 50-60 minutes (for a loaf pan), or until a toothpick inserted into the center comes out clean.

Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 15-20 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely.

Prepare the Cream Cheese Glaze: While the cake is cooling, make the glaze. In a medium mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, vanilla extract, and a pinch of salt. Mix until the glaze is smooth and has a pourable consistency.

Glaze the Cake: Once the cake has cooled completely, drizzle the cream cheese glaze over the top of the cake, allowing it to drip down the sides.

Serve and Enjoy: Slice the cake and serve! Enjoy with your favorite cup of coffee or tea for an indulgent treat.

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Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12