Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

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🍰 Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

✅ Yields:

• One 10-inch Bundt cake (12–16 servings)

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📝 Ingredients

For the Pound Cake:

• 3 cups (375g) all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (226g) unsalted butter, softened

• ½ cup (120ml) vegetable oil

• 2 ¾ cups (550g) granulated sugar

• 6 large eggs, room temperature

• 1 tbsp vanilla extract (or vanilla bean paste for deeper flavor)

• 1 cup (240ml) buttermilk, room temperature

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For the Cream Cheese Glaze:

• 4 oz (113g) cream cheese, softened

• 2 tbsp unsalted butter, softened

• 1 ½ cups (180g) powdered sugar

• 2–3 tbsp milk or heavy cream (adjust for consistency)

• ½ tsp vanilla extract

• Pinch of salt

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🔪 Instructions

1. Preheat & Prep:

• Preheat your oven to 325°F (165°C).

• Generously grease and flour a 10-inch Bundt pan (or use baking spray with flour).

• Let your eggs, butter, and buttermilk come to room temperature for better mixing.

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2. Dry Ingredients:

• In a medium bowl, whisk together:

  • Flour

  • Baking soda

  • Salt
    Set aside.

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3. Cream Butter, Oil & Sugar:

• In a large mixing bowl (stand mixer preferred), cream the butter, oil, and sugar on medium speed until light and fluffy — about 4–5 minutes.

  • Scrape down the sides as needed.

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4. Add Eggs One at a Time:

• Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

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5. Mix in Vanilla:

• Stir in the vanilla extract.

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6. Alternate Adding Dry Ingredients & Buttermilk:

• Add the flour mixture in three parts, alternating with the buttermilk:

  • Start and end with flour (flour–buttermilk–flour–buttermilk–flour).

  • Mix until just combined — don’t overmix.

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7. Bake:

• Pour batter into the prepared Bundt pan and smooth the top.

• Bake at 325°F (165°C) for 70–80 minutes, or until:

  • A toothpick inserted comes out clean.

  • Top springs back when gently pressed.

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8. Cool:

• Let cake cool in the pan for 15–20 minutes.

• Then invert onto a wire rack and let it cool completely before glazing.

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🧁 Cream Cheese Glaze:

1. Beat the Base:

• In a medium bowl, beat the cream cheese and butter until smooth and creamy.

2. Add Sugar & Vanilla:

• Gradually mix in the powdered sugar, followed by vanilla and a pinch of salt.

3. Adjust Consistency:

• Add milk or cream, 1 tbsp at a time, until it reaches a pourable glaze consistency (thick but flows).

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🍽️ Assembly:

• Once the cake is completely cool, drizzle the cream cheese glaze over the top.

• Let it set slightly before slicing.

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💡 Tips:

• Room temperature ingredients ensure a smoother batter and better texture.

• Use cake flour instead of all-purpose for an even finer crumb (optional).

• Add a hint of lemon zest or almond extract to the batter for variation.

• Store covered at room temp for 2 days, or refrigerate for up to 5 days.

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