For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with cooking spray or butter.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour mixture to the butter mixture, alternating with buttermilk and vanilla extract. Mix until well combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven and let it cool for 10-15 minutes before removing the cake from the pan.
- To make the cream cheese glaze, beat cream cheese and butter together in a medium mixing bowl until smooth.
- Gradually add powdered sugar, milk, and vanilla extract, and beat until the glaze is smooth and pourable.
- Pour the glaze over the cooled cake and let it set for a few minutes before slicing and serving.
Your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is now ready to enjoy as a dessert or a snack with a cup of tea or coffee!