Vanilla Buttermilk Pound Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
227 g unsalted butter, softened
02 -
500 g white sugar
03 -
4 large eggs, at room temperature
04 -
375 g plain flour, sifted
05 -
0.5 teaspoon baking soda
06 -
0.5 teaspoon salt
07 -
240 ml buttermilk, at room temperature
08 -
1 tablespoon pure vanilla extract
→ Glaze
09 -
113 g cream cheese, softened
10 -
120 g powdered sugar, sifted
11 -
30 ml milk
12 -
0.5 teaspoon vanilla extract
# Instructions:
01 -
Set oven to 165°C. Generously grease and flour a bundt pan or apply baking spray.
02 -
Beat softened butter and sugar together in a mixer on medium speed until pale and fluffy, approximately 3 to 5 minutes.
03 -
Add eggs one at a time, mixing well and scraping down the bowl after each addition.
04 -
In a separate bowl, whisk together the flour, baking soda, and salt.
05 -
Add the dry mixture and buttermilk to the creamed mixture in increments, beginning and ending with the dry mixture. Mix gently only until incorporated each time.
06 -
Stir in the vanilla extract, mixing just until the batter is evenly blended and smooth.
07 -
Pour batter into the prepared bundt pan. Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean.
08 -
Allow cake to rest in the pan for 15 minutes. Invert onto a wire rack and cool completely before glazing.
09 -
Beat cream cheese until smooth. Gradually mix in powdered sugar, milk, and vanilla until a pourable consistency is reached.
10 -
Pour glaze over the completely cooled cake, allowing it to drip down the sides.
# Notes:
01 -
Bring eggs, butter, and buttermilk to room temperature for optimal mixing and rise.
02 -
Mix flour into the batter just until incorporated to avoid developing gluten and producing a dense crumb.
03 -
Adjust glaze consistency by adding more milk, a teaspoon at a time, if necessary.