Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined (do not overmix).
5. Bake the Pound Cake:
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
6. Prepare the Cream Cheese Glaze:
In a small bowl, beat the cream cheese until smooth.
Add the powdered sugar, vanilla extract, and 1 tablespoon of milk. Mix until smooth, adding more milk as needed to reach a pourable consistency.
7. Glaze the Cake:
Once the cake has cooled, drizzle the cream cheese glaze over the top.
Allow the glaze to set for a few minutes before slicing.
Tips:
Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
Extra Flavor: Add a teaspoon of almond extract or lemon zest for a subtle flavor twist.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Enjoy your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze—a rich, buttery dessert perfect for any occasion! 🍰✨
