Ingredients

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (227g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) buttermilk

For the Cream Cheese Glaze:

• 4 oz (113g) cream cheese, softened
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk (adjust for consistency)

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Instructions

Making the Cake:

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-5 minutes).
4. Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Incorporate Dry & Wet Ingredients: Gradually add the dry ingredients in three additions, alternating with the buttermilk (start and end with dry ingredients). Mix until just combined.
6. Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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Making the Cream Cheese Glaze:

1. Beat Cream Cheese: In a medium bowl, beat the softened cream cheese until smooth.
2. Add Sugar & Vanilla: Mix in the powdered sugar and vanilla extract until combined.
3. Adjust Consistency: Add 2-3 tbsp of milk, one tablespoon at a time, until you reach a pourable consistency.

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Final Touch:

• Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing.
• Enjoy your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze!

Let me know if you need any modifications! 😊