You’ll be shocked at how easily you can make this fancy buttermilk Pound Cake from scratch. The hardest part is just waiting for it to come out of the oven! Then you get to pour over the Cream Cheese Glaze. And indulge in super heaven!
ingredients for vanilla buttermilk pound cake with cream cheese glaze
12 tablespoons of butter, plus 2 tablespoons (for pan)
1 cup of 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 of 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
How To make It :
Preheat oven to 350 degrees.
Mix together sugar and butter for 8 minutes in a blender.
In a separate bowl, whisk together the flour, baking salt, and powder. Set aside.
In a glass measuring cup, empty in buttermilk.
Stir in the eggs and vanilla into the buttermilk.
Turn the blender on low. Start slowly pouring (separately) the wet and dry ingredients into the sugar and butter.
Turn off the mixer and scrape down the sides.
Turn the mixer again– on low, just long enough to get 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.
Drop out any excess flour.
Pour all of the batters into the pan, and spread equally.
Bake for 60 minutes.
Test the cake with a toothpick before pulling it out. (A few crumbs on it is excellent!)
Cream Cheese Glaze
Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set away.
Mix together the powdered sugar and cream cheese with a mixer.
While blending, slowly pour in the milk and vanilla into the cream cheese blend. The consistency should be thin, but creamy.
Drizzle on cake
The cake was delicious 😋