Oh my goodness, let me tell you about my all-time favorite dessert: the vanilla buttermilk pound cake with cream cheese glaze! This cake is the epitome of rich and moist goodness. Every bite melts in your mouth, and the creamy glaze on top just takes it to another level. I remember the first time I made it for a family gathering – it disappeared within minutes! My aunt even asked for the recipe, which is always a compliment in my family. The combination of buttermilk and vanilla creates such a lovely flavor, and trust me, the cream cheese glaze is the cherry on top! It’s perfect for any occasion, whether it’s a cozy family dinner or a celebration. You’re going to love making this cake as much as I do!
Ingredients for Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
- 2 cups all-purpose flour – This is the base of our pound cake, giving it that perfect structure and crumb.
- 1 ½ cups granulated sugar – It adds sweetness and helps create that beautiful golden crust.
- 1 cup buttermilk – This ingredient is a game-changer! It adds moisture and a slight tang that balances out the sweetness.
- ½ cup unsalted butter, softened – Butter brings richness and flavor, making the cake so melt-in-your-mouth delicious.
- 4 large eggs – Eggs are essential for binding and giving the cake its lovely lift.
- 1 teaspoon vanilla extract – This adds that warm, comforting vanilla flavor we all adore.
- 1 teaspoon baking powder – A must for helping the cake rise beautifully.
- ½ teaspoon baking soda – This works with the buttermilk to give the cake that extra lift and tenderness.
- ½ teaspoon salt – Just a pinch to enhance all the flavors and balance the sweetness.
How to Prepare Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Preheat and Cream
Alright, let’s get started! First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because a properly preheated oven ensures your cake bakes evenly. While that’s warming up, grab a large mixing bowl and cream together the softened butter and granulated sugar. Use an electric mixer on medium speed, and mix until the combination is light and fluffy—this usually takes about 3-5 minutes. The texture should be creamy and oh-so-inviting!
Mix the Wet Ingredients
Next, it’s time to add the eggs! Crack them in one at a time, mixing well after each addition. This helps to incorporate air into the batter, making your pound cake rise beautifully. After adding the eggs, stir in that fragrant vanilla extract. Seriously, the smell is just heavenly! Make sure everything is well combined before moving on.
Combine Dry Ingredients
Now, let’s tackle the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents, which is key for a nice, even rise. Mixing them together before adding to the wet ingredients is a little trick I always use!
Combine Mixtures and Bake
Time to bring it all together! Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start with a little bit of flour, then some buttermilk, and keep alternating until everything is combined. This prevents the batter from becoming too heavy and ensures a smooth texture. Pour the batter into a greased loaf pan, making sure to spread it evenly. Now, pop it into your preheated oven and bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool in the pan for a bit before you glaze it—trust me, it’s worth the wait!
Tips for Success
Now, let me share some of my go-to tips to ensure your vanilla buttermilk pound cake with cream cheese glaze turns out absolutely perfect every time! First, always check for doneness by inserting a toothpick into the center of the cake—it should come out clean or with just a few crumbs attached. If it comes out wet, give it a little more time in the oven. Also, don’t skip letting the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps it set up nicely!
If you like a sweeter glaze, feel free to adjust the sugar in your cream cheese glaze. Just add a bit more powdered sugar until you reach your desired sweetness. And remember, a sprinkle of lemon zest can elevate the flavor beautifully—just a little twist for a refreshing zing! Enjoy every delicious bite!
Nutritional Information
Let’s talk about the nutritional information for this delicious vanilla buttermilk pound cake with cream cheese glaze! Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Here’s what you can typically expect per slice:
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 25g
- Protein: 4g
- Cholesterol: 80mg
- Sodium: 200mg
So, if you’re indulging in a slice (or two—no judgment here!), you can enjoy this sweet treat while being aware of its nutritional content. Happy baking and enjoy every mouthwatering bite!
FAQ Section
Can I use different types of flour?
Absolutely! While I love the results from using all-purpose flour, you can experiment with other types if you’re feeling adventurous. Just keep in mind that if you switch to a whole wheat flour or a gluten-free blend, the texture might change a bit. Whole wheat can add a nutty flavor, while gluten-free might make it a tad denser. If you try it, let me know how it turns out!
How should I store the cake?
Storing your vanilla buttermilk pound cake with cream cheese glaze is super easy! Just let it cool completely first, then wrap it tightly in plastic wrap or place it in an airtight container. This will keep it fresh and moist for up to 3 days at room temperature. If you want to save it for later, you can freeze it! Just slice it up, wrap each piece individually, and pop them in the freezer. When you’re ready for a slice, thaw it in the fridge overnight!
Can I add flavors to the glaze?
Oh, definitely! The cream cheese glaze is a blank canvas, and I love to jazz it up sometimes. A splash of lemon juice or a sprinkle of lemon zest adds a delightful citrusy kick that complements the cake perfectly. If you’re in the mood for something different, try adding a bit of almond extract for a lovely nutty flavor or even a dash of cocoa powder for a chocolate twist! Just mix and taste until you find your favorite combination. Enjoy getting creative!
Serving Suggestions
When it comes to enjoying your vanilla buttermilk pound cake with cream cheese glaze, the possibilities are endless! I love serving it with a scoop of vanilla ice cream on the side—seriously, the warmth of the cake paired with cold ice cream is pure bliss. You could also add fresh berries like strawberries or blueberries for a pop of color and a bit of tartness that balances the sweetness. Another delightful option is to enjoy it alongside a steaming cup of coffee or tea, making for a cozy afternoon treat. Trust me, your taste buds will thank you!
Storage & Reheating Instructions
Storing your vanilla buttermilk pound cake with cream cheese glaze is a breeze! After it cools completely, wrap it tightly in plastic wrap or place it in an airtight container to keep that moist texture intact. It’ll stay fresh at room temperature for up to 3 days. If you want to extend its life, slice it up and pop it in the freezer—just wrap each slice individually to prevent freezer burn. When you’re ready to enjoy a piece, simply thaw it in the fridge overnight or at room temperature for a couple of hours. No need to reheat unless you want that warm, cozy feeling—just enjoy it as is or give it a quick zap in the microwave for about 10-15 seconds. Yum!
Why You’ll Love This Recipe
- Rich and Moist: This pound cake boasts a texture that melts in your mouth, thanks to the buttermilk and cream cheese glaze.
- Easy to Make: With straightforward ingredients and simple steps, even beginner bakers can whip this up with confidence!
- Perfect for Any Occasion: Whether it’s a family gathering or a cozy night in, this cake is sure to impress.
- Deliciously Versatile: Customize the glaze with your favorite flavors, or serve it with fresh fruit or ice cream for extra delight!
- Quick Prep Time: In just about 15 minutes, you can have the batter ready and in the oven!
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Bliss
- Total Time: 85 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A rich and moist vanilla pound cake topped with a creamy glaze.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar together.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Pour the batter into a greased loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool before glazing.
Notes
- Store leftovers in an airtight container.
- For extra flavor, add lemon zest to the batter.
- Glaze can be adjusted for sweetness.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: vanilla buttermilk pound cake, cream cheese glaze
