Description
This is a moist and flavorful pound cake made with buttermilk and topped with a cream cheese glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 1 teaspoon orange extract
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk
For the Cream Cheese Glaze:
- 8 oz (226 g) cream cheese, softened
- 2 cups (240 g) powdered sugar
- 2 tablespoons (30 ml) milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in buttermilk and extracts.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Allow to cool before removing from the pan.
- For the glaze, beat cream cheese until smooth, then mix in powdered sugar and milk until desired consistency.
- Drizzle glaze over the cooled cake.
Notes
- Ensure all ingredients are at room temperature.
- Store cake in an airtight container.
- This cake can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Buttermilk Pound Cake, Cream Cheese Glaze, Pound Cake Recipe