Description
Indulge in the rich and moist Vanilla Buttermilk Pound Cake with a decadent Cream Cheese Glaze – a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for glaze)
- 3–4 tablespoons milk
Instructions
- Preheat oven and prepare pan: Preheat oven to 325°F (165°C) and grease/flour a 10-inch bundt or tube pan.
- Mix dry ingredients: In a medium bowl, whisk flour, baking soda, and salt; set aside.
- Cream butter and sugar: In a large bowl, cream butter, oil, and sugar until fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
- Combine wet and dry ingredients: Mix in dry ingredients and buttermilk alternately until smooth.
- Bake: Pour batter into pan and bake 75-85 minutes until a toothpick comes out clean.
- Cool and glaze: Cool in pan, then invert onto a rack. For glaze, mix cream cheese, powdered sugar, vanilla, and milk until pourable; drizzle over cake.
Notes
- For extra richness, substitute more butter for vegetable oil.
- This cake can be stored wrapped at room temperature for up to 3 days or frozen without glaze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 47 g
- Sodium: 190 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg
