Ingredients:

For the Pound Cake:

• 2 ½ cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter (softened)

• 2 cups granulated sugar

• 5 large eggs (room temperature)

• 1 tsp vanilla extract

• 1 tsp almond extract (optional)

• 1 cup buttermilk (room temperature)

For the Cream Cheese Glaze:

• 8 oz cream cheese (softened)

• 1 ½ cups powdered sugar (sifted)

• 2 tbsp unsalted butter (softened)

• 1 tsp vanilla extract

• 2-4 tbsp heavy cream (to reach desired consistency)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a loaf pan. You can also use baking spray with flour for extra assurance that the cake won’t stick.

2. Mix Dry Ingredients:

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:

• In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 4-5 minutes. This is a key step for getting that signature pound cake texture!

4. Add Eggs and Extracts:

• Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Add the vanilla extract and almond extract (if using) and mix until combined.

5. Alternate Adding Dry Ingredients and Buttermilk:

• With the mixer on low speed, alternate adding the dry ingredients and buttermilk in three parts, starting and ending with the dry ingredients. Mix each addition until just combined. Be careful not to overmix to avoid a dense cake.

6. Bake the Pound Cake:

• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes (depending on your oven and the pan size), or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

7. Cool the Cake:

• Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

8. Prepare the Cream Cheese Glaze:

• While the cake is cooling, make the cream cheese glaze. In a medium bowl, beat together the cream cheese, butter, and vanilla extract until smooth and creamy.

• Gradually add the powdered sugar and continue to beat until fully incorporated. If the glaze is too thick, add 1 tablespoon of heavy cream at a time, beating until you reach your desired consistency.

9. Drizzle the Glaze:

• Once the cake has completely cooled, drizzle the cream cheese glaze over the top of the cake, allowing it to gently drip down the sides.

10. Serve and Enjoy:

• Let the glaze set for a few minutes before serving. Slice the cake into thick, buttery slices and enjoy!

Tips:

• Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for the best texture and even mixing.

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, refrigerate it for up to 1 week.

• Make Ahead: The glaze can be made in advance and stored in the refrigerator for up to 3 days. Reheat it slightly before drizzling on the cake.

This Vanilla Buttermilk Pound Cake is rich, moist, and perfectly complemented by the smooth and tangy cream cheese glaze. It’s the ideal dessert for any occasion! 🍰