Description
A supremely moist and tender pound cake with a rich vanilla flavor, topped with a tangy cream cheese glaze.
Ingredients
Scale
For the Crust:
- For the Cake: 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
- For the Glaze: 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
- Pour batter into the prepared pan. Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Beat the cream cheese and butter until smooth. Gradually beat in the powdered sugar, vanilla, and milk until the glaze reaches a pourable consistency. Drizzle over the cooled cake.
Notes
You can customize the seasonings to taste.