Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

Want a quick recipe for pound cake? There’s nowhere else to look. This one is incredibly simple and always turns out perfectly. To get started, just make sure that all of your ingredients are at room temperature!

Ingredients:

1. 12 tablespoons plus 2 tablespoons of butter (for the pan)
2. One cup buttermilk, one cup sugar
3. One tsp vanilla
4. Three big eggs
5. One tablespoon added to two cups of all-purpose flour (for the pan)
6. 1.5 tablespoons of baking powder
7. A tsp of salt for the Cream Cheese Glaze
8. One container (8 ounces) of room-temperature cream cheese
9. 1.5 cups of powdered sugar
10. Half a cup of dehydrated milk
11. Half a teaspoon of vanilla

DIRECTIONS:

• Set the oven’s temperature to 350.
• Using a mixer, beat butter and sugar together for eight minutes.
• Mix the flour, baking powder, and salt in a another basin. Put aside.
• Add buttermilk to a glass measuring cup.
• Add the eggs and vanilla to the buttermilk and stir.
• Set the mixer to a low speed. Slowly begin adding the wet and dry ingredients to the butter and sugar, dividing them into two portions.
• Turn off mixer and scrape down the sides.
• Again, run the mixer on low for a little period of time to ensure that all the components are combining.
• Avoid over-mixing.
• Use approximately two tablespoons of butter to coat your loaf pan.
• In order to “dust” the butter in the loaf pan, add one tablespoon of flour.
• Remove any extra flour.
• Evenly distribute the batter after pouring it all into the pan.
• Bake for sixty minutes.
• Before removing, test the cake with a toothpick. (A few crumbs are ideal on it!)

Cream Cheese Glaze

• To a quarter of a cup of evaporated milk, add 1.5 teaspoons of vanilla extract. Put aside.
• Using a mixer, combine the cream cheese and powdered sugar.
• Slowly add the milk and vanilla to the cream cheese mixture while continuing to whisk. It should have a creamy yet thin consistency.
• Pour over cake.