Vanilla Buttermilk Pound Cake Bliss: A Tender, Creamy Classic That Melts in Your Mouth
Bake this Vanilla Buttermilk Pound Cake—moist, rich layers with a creamy glaze. Easy, timeless, and irresistibly delicious for any occasion!
Ingredients
Here’s everything I use, measured out with love:
- For the Cake:
- 1 cup soft butter (2 sticks), unsalted
- 2½ cups white sugar
- 4 large eggs, room temp
- 3 cups sifted plain flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, room temp
- 1 tbsp pure vanilla
- For the Glaze:
- 4 oz soft cream cheese
- 1 cup sifted powdered sugar
- 2 tbsp milk
- ½ tsp vanilla for glaze
I line it all up on my counter, and it’s like a vanilla buttermilk treasure trove. This makes a stunning bundt cake—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to tender bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing buttermilk mid-mix, right? Keeps me in the zone and ready to bake.
Instructions
Step 1: Preheat and Prep
Let’s get cozy—crank your oven to 325°F and feel the kitchen hum with promise. Grease a bundt pan with butter, dust with flour or use baking spray (I love that slick prep!). Take a sec to breathe—this is gonna be a buttery wonder, and you’re already on your way.
Step 2: Cream the Base
In a big bowl, beat 1 cup (2 sticks) soft unsalted butter and 2½ cups white sugar with a mixer ‘til light and fluffy—takes 3-5 minutes (I grin every time it fluffs up!). Scrape the bowl—that buttery scent’s got me hooked (my heart’s racing with vanilla joy!).
Step 3: Add the Eggs
Mix in 4 large room-temp eggs one at a time—beat well after each (I love that creamy swirl!). Keep going ‘til it’s smooth and golden (I’m drooling already!).
Step 4: Whisk the Dry Goods
In a separate bowl, whisk 3 cups sifted plain flour, ½ tsp baking soda, and ½ tsp salt—give it a good stir (I love that powdery puff!). This is the tender foundation—set it aside (my kitchen’s buzzing with anticipation!).
Step 5: Combine the Batter
Alternate adding the dry mix and 1 cup room-temp buttermilk to the butter mixture—start and end with dry, mixing ‘til just combined (I feel pro layering it in!). Stir in 1 tbsp pure vanilla—mix ‘til smooth (don’t overmix, I keep it gentle!). Pour into the prepped pan—smooth the top (I’m dreaming of that first slice!).
Step 6: Bake the Cake
Bake for 60-75 minutes—check ‘til a toothpick comes out clean (I watch with glee as it puffs up golden!). Cool in the pan 15 minutes—flip onto a rack and let cool completely (that vanilla aroma’s pure heaven!).
Step 7: Whip the Glaze
Beat 4 oz soft cream cheese ‘til smooth—mix in 1 cup sifted powdered sugar, 2 tbsp milk, and ½ tsp vanilla (I love that creamy start!). Keep beating ‘til pourable—add more milk if needed (I sneak a taste—it’s glaze bliss!).
Step 8: Glaze and Serve
Pour the glaze over the cooled cake—let it drip down the sides (I feel like an artist with that creamy drizzle!). Slice and serve—that first bite’s pure tender magic (store covered—I sneak bites ‘til it’s gone!).