Description
A delicious and moist vanilla pound cake topped with a sweet and tangy cream cheese glaze, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for glaze)
- 2–3 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, beat cream cheese, powdered sugar, and vanilla; add milk to achieve a smooth consistency.
- Drizzle glaze over the cooled cake and let it set before slicing.
Notes
Store the cake in an airtight container for up to 3 days, or wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: pound cake, vanilla cake, dessert, cream cheese glaze, baking