Ingredients

Scale

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, room temperature

For the Cream Cheese Glaze:

4 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (adjust for desired consistency)

Instructions

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 325°F (165°C). Grease a 10-cup bundt pan generously with butter or baking spray, making sure to get into all the nooks and crannies. Lightly dust it with flour to prevent sticking. If you’re using a loaf pan, line it with parchment for easy removal.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy. This will take about 4–5 minutes with an electric mixer. If you’re doing it by hand, grab a sturdy whisk and channel some elbow grease—you’re looking for a pale, fluffy texture.

Step 3: Add the Eggs One at a Time

Crack in the eggs one at a time, mixing well after each addition. This keeps the batter from curdling and ensures everything stays smooth and creamy. Stir in the vanilla extract for that rich, warm flavor base.

Step 4: Mix the Dry Ingredients Separately

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly, giving your cake a consistent rise and texture.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Now for the magic step—alternating the flour mixture and buttermilk into the creamed butter and sugar. Start and end with the flour. Add about a third of the flour, mix until just combined, then pour in half the buttermilk. Repeat, and finish with the remaining flour. Don’t overmix or your cake could turn tough.

Step 6: Pour and Smooth the Batter

Pour the batter into your prepared pan. Use a spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles. This helps avoid big pockets or cracks in the finished cake.

Step 7: Bake to Golden Perfection

Place your pan in the center of the oven and bake for 55–65 minutes. Start checking at 55 minutes—a toothpick inserted should come out clean or with just a few moist crumbs. The top will be golden and slightly springy to the touch.

Step 8: Cool Before Glazing

Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Allow it to cool completely before adding the glaze. If you glaze too soon, it’ll melt off—and we want that beautiful drizzle to stay put.

Step 9: Make the Cream Cheese Glaze

In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth. Add vanilla, then stir in milk a tablespoon at a time until you reach a thick but pourable consistency.

Step 10: Glaze and Serve

Drizzle the glaze generously over the cooled pound cake, letting it drip down the sides like a sweet, creamy waterfall. Let it set for 10–15 minutes before slicing. Now serve and watch it disappear.

Prep Time: 20 minutes
Cook Time: 1 hour

Nutrition

Calories: 420
Sugar: 32g
Fat: 24g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g