Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

Ingredients:

12 tablespoons of butter, plus 2 tablespoons (for pan)

1 cup sugar

1 cup buttermilk

1 teaspoon vanilla

3 large eggs

2 cups of all purpose flour, plus 1 tablespoon (for pan)

1 and a half teaspoons baking powder

½ teaspoon of salt

Cream Cheese Glaze

1 (8 ounce) package cream cheese, room temperature

1 and a half cups powdered sugar

¼ cup of evaporated milk

1 and a half teaspoon vanilla

Directions:

Preheat oven to 350 degrees.

Mix together butter and sugar for 8 minutes in a mixer.

In a separate bowl, whisk together the flour, baking powder and salt. Set aside.

In a glass measuring cup, pour in buttermilk.

Stir in the vanilla and eggs into the buttermilk.

Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.

Turn off mixer and scrape down the sides.

Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together.

**Do not over mix.

Butter your loaf pan with about 2 tablespoons of butter.

Add 1 tablespoon of flour to “dust” the butter in the loaf pan.

Dump out any excess flour.

Pour all of the batter into the pan, spread evenly.

Bake for 60 minutes.

Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!)

Cream Cheese Glaze

Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside.

Mix together the cream cheese and powdered sugar with a mixer.

While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy.

Drizzle onto cake

Nutrition Information:

Frequently Asked Questions:

Can I use salted butter instead of unsalted for the cake?

Yes, you can, but adjust the added salt accordingly to balance the flavor.

Can I substitute buttermilk with regular milk?

Buttermilk contributes to the cake’s texture. You can use regular milk with a tablespoon of lemon juice or vinegar as a substitute.

How do I know if the cake is done baking?

Insert a toothpick into the center; if it comes out with a few moist crumbs (not wet batter), it’s done.

Can I use a different pan size for baking?

Adjust the baking time if you use a different-sized pan to ensure even cooking.

Is it okay to skip the cream cheese glaze?

Yes, the cake is delicious on its own, or you can dust it with powdered sugar.

Can I freeze the pound cake?

Yes, wrap it well in plastic wrap and aluminum foil before freezing for up to three months.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works well for this recipe.

What can I substitute for evaporated milk in the glaze?

Whole milk or heavy cream can be substituted for evaporated milk.

Can I make the glaze ahead of time?

Yes, you can prepare the glaze and refrigerate it, but bring it to room temperature before drizzling.

Can I add nuts or fruit to the cake batter?

Yes, chopped nuts or dried fruits can be added for extra flavor and texture.

Adjust quantities as desired.