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This classic vanilla pound cake recipe has earned its place as a treasured family dessert. The combination of buttermilk and cream cheese glaze creates an exceptionally moist, tender cake with the perfect balance of vanilla sweetness. The aroma while baking is simply irresistible.
The Secret Behind Perfect Texture
Traditional buttermilk is key to achieving the cake's signature soft, tender crumb. Its natural acidity tenderizes the gluten, while providing subtle tang that enhances the vanilla notes. Topped with a velvety cream cheese glaze, this pound cake suits any occasion from casual gatherings to special celebrations.
Essential Ingredients
- All-Purpose Flour: 2¾ cups, sifted for proper structure
- Unsalted Butter: 1 cup, softened for proper creaming
- Granulated Sugar: 2¼ cups, for ideal sweetness
- Large Eggs: 4, at room temperature
- Pure Vanilla Extract: 1 teaspoon, for classic flavor
- Buttermilk: 1 cup, room temperature
- Cream Cheese: 4 ounces, softened for glaze
- Powdered Sugar: 1 cup, for smooth glaze
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Baking Instructions
- Initial Setup
- Heat oven to 325°F (160°C). Thoroughly grease and flour a 10-cup bundt pan.
- Mixing Process
- Combine sifted dry ingredients. Beat butter and sugar until fluffy, incorporate eggs individually, then alternate flour mixture and buttermilk, starting and ending with flour.
- Baking Method
- Transfer batter to pan, smooth surface. Bake 70-80 minutes until tester comes clean. Cool 10-15 minutes before unmolding.
- Glaze Preparation
- Mix softened cream cheese until smooth, incorporate powdered sugar and vanilla. Thin with milk to achieve proper consistency. Pour over cooled cake.
Professional Tips
Temperature control is crucial - ingredients should be at room temperature for optimal mixing. Use the spoon-and-level method for measuring flour. Allow sufficient cooling time before applying glaze for best presentation and texture.
Flavor Variations
The base recipe welcomes creative adaptations. Consider adding citrus zest, chopped nuts, or replacing vanilla with almond extract. While cream cheese glaze is traditional, chocolate ganache offers an elegant alternative.
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Storage Guidelines
Store wrapped at room temperature for optimal freshness up to three days. Refrigerate for extended storage, or freeze portions up to three months. Always serve at room temperature for best texture.
Troubleshooting
For buttermilk substitution, combine milk with lemon juice and rest 5 minutes. Prevent sticking by thoroughly greasing pan, paying special attention to detailed bundt patterns.
Recipe Notes
This pound cake consistently delivers exceptional results. The buttermilk creates remarkable moisture retention, while balanced vanilla flavor provides classic appeal. Perfect for both casual snacking and formal entertaining.
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Frequently Asked Questions
- → What makes buttermilk important in the recipe?
Its tangy acidity creates tenderness and adds moisture. Plus, it works with the leavening to give the cake a perfect lift.
- → Is it possible to bake without a bundt pan?
Sure! Two 9x5 inch loaf pans work. Just watch the bake time—it should be around 60 minutes in that case.
- → How can I check if the cake is fully baked?
Stick a toothpick into the middle. If it comes out clean, you’re good to go. Start checking after 70 minutes.
- → Why are room temperature ingredients needed?
It helps everything mix smoothly, which gives you a better batter and a cake with great texture.
- → How long can this cake stay fresh?
If you wrap it up well, it’ll stay soft and delicious for about four to five days at room temperature.
Conclusion
A soft and flavorful vanilla cake that uses buttermilk for moisture. It's finished with a tart cream cheese glaze, making it an irresistible choice for dessert.