Vanilla Buttermilk Pound Cake (Print Version)

# Ingredients:

→ Cake Batter Essentials

01 - 3 cups (375g) plain all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/4 tsp salt
04 - 1 cup (225g) softened unsalted butter
05 - 2 1/2 cups (500g) white sugar
06 - 4 large room-temperature eggs
07 - 1 tbsp vanilla flavoring
08 - 1 cup (240ml) tangy buttermilk

→ Cream Cheese Topping

09 - 4 oz (115g) softened cream cheese
10 - 1 cup (120g) fine powdered sugar
11 - 2-3 tbsp milk (adjust to reach desired thickness)
12 - 1/2 tsp vanilla flavoring

# Instructions:

01 - Set your oven to 325°F (160°C) to warm up. Take a 10-cup bundt pan (or loaf pan) and grease it thoroughly with butter. Dust it with a light layer of flour and tap to remove any extra. This step makes sure your cake slides out easily later.
02 - In a medium bowl, mix the flour, salt, and baking soda until they’re all evenly combined. This ensures a smoother rise when baking. Put the bowl aside for now.
03 - Grab a large bowl and beat the butter and sugar together for 3-4 minutes until it looks light and airy. This is an important step to help the cake come out nice and soft.
04 - Add one egg at a time, beating thoroughly so each one is mixed before moving to the next. Once all the eggs are in, pour in the vanilla and stir until the batter looks smooth.
05 - Gently combine the two mixtures. Start by adding a third of the dry ingredients into the butter mixture and mix well. Then pour in half of the buttermilk. Keep alternating between the dry mix and buttermilk, ending with the dry. Don’t overmix or the cake can lose its light texture.
06 - Pour the batter into the prepped pan and level the surface with a spatula. Pop the pan into the oven and bake for an hour to 1 hour 10 minutes. You’ll know it’s ready if a toothpick comes out clean or has just a few tiny crumbs clinging to it. The outer crust will also appear golden brown.
07 - Once the cake is out of the oven, leave it in the pan for around 10 minutes to cool a bit and firm up. Carefully turn it over onto a wire rack afterward so it can cool completely before glazing.
08 - As the cake cools, whip together the glaze. Beat the cream cheese until it’s smooth and creamy, adding the powdered sugar and milk little by little until it becomes a pourable texture. Stir in the vanilla last for an added layer of flavor. Adjust consistency with milk or sugar as needed.
09 - Transfer the cooled cake onto your favorite serving plate. Slowly drizzle the glaze over the top, letting it trickle down the sides naturally. You can choose full coverage or a fun, drippy pattern. Wait a few minutes for the glaze to set up before cutting.
10 - Cut yourself a slice and dig in! You'll get to enjoy the tender, buttery cake with that tangy cream cheese glaze. It's a fantastic treat that pairs beautifully with coffee or tea and works great for casual get-togethers or special occasions.

# Notes:

01 - Store the cake in an airtight container at room temperature for 2 days, or refrigerate it for up to 5 days.
02 - No buttermilk? No worries! Mix 1 tbsp of lemon juice or white vinegar into 1 cup of plain milk, and let it rest for 5 minutes.
03 - For a fresh twist, toss in a tablespoon of lemon zest or swap the vanilla for almond extract.
04 - Skip the glaze if you want to freeze the cake. Wrap it tightly in plastic wrap and foil, and it’ll last for 3 months. Let it thaw in the fridge overnight, then add glaze before serving.

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