Vanilla Buttermilk Pound Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 tablespoon vanilla, pure kind
02 -
240 ml buttermilk, let this get to room temp
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon baking soda
05 -
375 g plain flour, sifted so there are no clumps
06 -
4 large eggs, let them sit out till they're not cold
07 -
500 g white sugar
08 -
227 g unsalted butter, make sure it's soft
→ Glaze
09 -
0.5 teaspoon vanilla, use the good stuff
10 -
30 ml milk
11 -
120 g powdered sugar, sift this first
12 -
113 g cream cheese, super soft
# Instructions:
01 -
Once your cake's cool, pour glaze all over and let it trickle down the sides.
02 -
Whip that cream cheese till silky. Add in sugar, milk, and vanilla little by little till it’s runny enough to pour.
03 -
Rest cake in pan for about 15 minutes. Flip it onto a cooling rack and let it cool all the way before you glaze.
04 -
Spoon the batter in the pan you prepped. Bake around 60–75 minutes. Poke a toothpick in; if it comes out clean, you’re golden.
05 -
Mix in your vanilla just till you can’t see streaks. Don’t overdo it.
06 -
Put some flour mix in, then buttermilk, do this back and forth till all mixed in. Always start and finish with dry. Go easy—don’t stir it to death.
07 -
Grab another bowl and stir together flour, salt, and baking soda.
08 -
Crack in eggs one by one, mixing and scraping sides each time so it's even.
09 -
Beat soft butter and sugar in your mixer. Keep it medium speed for like 3–5 minutes. It’s ready when it looks fluffy and lighter.
10 -
Heat oven to 165°C. Butter and flour a bundt pan real good or spritz it with baking spray.
# Notes:
01 -
Let your eggs, buttermilk, and butter chill out on the counter before you use them. It’ll mix up smoother and puff up better.
02 -
Only mix flour in just till it’s blended. Go longer and the cake might get too heavy.
03 -
If your glaze is too thick, add more milk bit by bit—just a teaspoon at a time.