VANILLA BUTTERMILK POUND CAKE
Ingredients for the Cake:
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Cream Cheese Glaze:
4 ounces cream cheese, softened
1 cup powdered sugar, sifted
2-3 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract
Directions:
Prepare for Baking:
Preheat your oven to 325°F (160°C).
Grease and flour a 10-cup bundt pan or spray with nonstick baking spray.
Make the Batter:
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with buttermilk, starting and ending with the flour mixture. Mix just until combined.
Bake the Cake:
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool
completely.
Prepare the Cream Cheese Glaze:
In a mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar and mix until combined.
Stir in vanilla extract and enough milk to achieve a pourable consistency.
Glaze and Serve:
Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing.