Vanilla Buttermilk Pound Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 3 cups (375g) all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1 cup (225g) unsalted butter, softened to room temperature
05 - 2 1/2 cups (500g) granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup (240ml) buttermilk

→ For the Cream Cheese Glaze

09 - 4 oz (115g) cream cheese, softened
10 - 1 cup (120g) powdered sugar
11 - 2-3 tablespoons milk (adjust for desired consistency)
12 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Start by preheating your oven to 325°F (160°C). While it's warming up, grab your bundt pan (10-cup size works best) or loaf pan and give it a good coating of butter, then dust with flour. Make sure to tap out any excess flour - this prep work ensures your cake will release perfectly later.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until they're evenly combined. This quick step helps distribute the leavening agents throughout the flour, which means your cake will rise more evenly. Set this mixture aside for now.
03 - In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light in color and fluffy in texture, about 3-4 minutes. Don't rush this step - it's key to incorporating air into the batter, which helps create that perfect pound cake texture.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. You'll want to make sure each egg disappears into the batter before adding the next one. Then stir in the vanilla extract, mixing until everything is well combined.
05 - Now comes the gentle dance of combining everything. Add about a third of your dry ingredients to the butter mixture and mix on low speed just until combined. Pour in half the buttermilk and mix again. Continue this pattern - another third of dry ingredients, remaining buttermilk, and finish with the last of the dry ingredients. Mix just until everything comes together - overmixing here can make your cake tough.
06 - Pour the batter into your prepared pan, using a spatula to smooth the top so it bakes evenly. Pop it into your preheated oven and bake for 60-70 minutes. You'll know it's done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. The top should be golden brown and the cake will have pulled slightly away from the sides of the pan.
07 - Let your freshly baked cake rest in the pan for about 10 minutes - this short rest helps it set up so it won't fall apart when you turn it out. Then carefully flip it onto a wire cooling rack to cool completely. Patience is key here - the cake needs to be completely cool before glazing, or your glaze will just melt and run off.
08 - While the cake is cooling, make your glaze. In a medium bowl, beat the cream cheese until it's smooth and creamy. Gradually add the powdered sugar, alternating with splashes of milk, until you reach a smooth, pourable consistency. Stir in the vanilla extract for that extra hint of flavor. If the glaze seems too thick, add a bit more milk; if it's too thin, add a little more powdered sugar.
09 - Once your cake is completely cool, place it on a serving plate. Drizzle the cream cheese glaze over the top, letting it naturally flow down the sides. You can go for full coverage or a more artistic drizzle - it's up to you! Let the glaze set for a few minutes before slicing.
10 - Slice your beautiful creation and serve! Each bite offers the perfect balance of tender, vanilla-scented cake with that slight tang from the buttermilk, all complemented by the sweet cream cheese glaze. It's heavenly with coffee or tea, and makes an impressive dessert for any occasion.

# Notes:

01 - This pound cake will keep well in an airtight container at room temperature for 2 days, or refrigerated for up to 5 days.
02 - If you don't have buttermilk on hand, you can make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5 minutes.
03 - For a flavor variation, try adding a tablespoon of fresh lemon zest to the batter, or replace the vanilla extract with almond extract.
04 - The unglazed cake freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap and then foil, thaw overnight in the refrigerator, and add the glaze before serving.

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