Buttermilk Pound Cake with Cream Cheese Glaze

Buttermilk Pound Cake with Cream Cheese Glaze by SimplyGloria.com

I’m sure after indulging in all the chocolate candy eggs this past week, I know you’re ready for some cake!  But not just any cake…pound cake made with buttermilk!  And, with whipped cream cheese glaze poured on top!

Buttermilk Pound Cake with Cream Cheese Icing - SimplyGloria.com

I don’t think I need to convince you of how intensely moist this is…because the buttermilk explains it all!  Baking with buttermilk is like magic.  I love it!

You’ll be amazed at how simple you can make this fancy, dancy Buttermilk Pound Cake from scratch.  The longest part is just waiting for it to come out of the oven!  Then you get to pour over the Cream Cheese Glaze.  And indulge in super heaven!

It’s all about beating the sugar and butter for a while.  It gives the airy-ness in the cake.

Cream butter and sugar for 8 min

Beat the sugar and 1 and a half cubes of butter for 8 minutes on medium speed.  While it’s beating and doing it’s own thing, start getting your dry and wet ingredients together.

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Whisk together the flour, baking powder and salt.  (I like to use Kosher salt when baking.)

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In a measuring cup, pour in 1 cup of buttermilk.  Stir in the vanilla.

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Whisk 3 large eggs into the buttermilk and vanilla.

When the 8 full minutes are up.  Scrape down the sides of the fluffy butter and sugar.

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Turn your mixer on low.  Start pouring in slowly, the wet and dry ingredients into the butter and sugar.  Once all is in the bowl– turn off mixer and scrape down the sides.  Turn mixer on one more time on low just long enough to make sure all the ingredients are all mingling together.  **Do not over mix.

Prepare a loaf pan to bake this amazing pound cake…ButtermilkPoundCake

1} Butter your loaf pan with about 2 tablespoons of butter.  2}  Add 1 tablespoon of flour to “dust” the butter in the loaf pan.  Dump out any excess flour.  3}  Pour all of the batter into the pan.  4}  Now spread the batter evenly.

Bake in a preheated oven at 350 degrees for 55 to 60 minutes.

While your pound cake is busy doing its thing in the oven, start preparing the Cream Cheese Glaze.

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 Add 1 and a half teaspoons of vanilla into a 1/4 cup of evaporated milk, set aside.  (Don’t get it mixed up with sweetened condensed milk…evaporated is the other can.)

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Mix together a package of (room temperature) cream cheese and powdered sugar.

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While mixing, slowly pour in the milk and vanilla into the cream cheese mixture.  The consistency should be thin, but creamy.  Cover and set aside.

 Test the pound cake with a toothpick when the timer goes off.  If the toothpick comes out with a few crumbs on it, the cake is done.  Let it cool for about 20 minutes.  Then slide a small knife along the pan and cake to loosen it from the sides.

Buttermilk Pound Cake & Cream Cheese Icing

Set the cake onto a plate and drizzle over the cream cheese glaze.  Spread the glaze on top with the back of a spoon to get a smoother look, if needed.

Buttermilk Pound Cake and Cream Cheese Icing

No more wasting time resisting the taste of an ever-so tender buttermilk pound cake!

Buttermilk Pound Cake

Enjoy, my friends!

Buttermilk Pound Cake with Cream Cheese Glaze
Store cake in a covered container for 3 to 4 days in the refrigerator. Take out to room temperature before serving.
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Ingredients
  1. 12 tablespoons of butter, plus 2 tablespoons (for pan)
  2. 1 cup sugar
  3. 1 cup buttermilk
  4. 1 teaspoon vanilla
  5. 3 large eggs
  6. 2 cups of all purpose flour, plus 1 tablespoon (for pan)
  7. 1 and a half teaspoons baking powder
  8. ½ teaspoon of salt
  9. Cream Cheese Glaze
  10. 1 (8 ounce) package cream cheese, room temperature
  11. 1 and a half cups powdered sugar
  12. ¼ cup of evaporated milk
  13. 1 and a half teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together butter and sugar for 8 minutes in a mixer.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In a glass measuring cup, pour in buttermilk.
  5. Stir in the vanilla and eggs into the buttermilk.
  6. Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.
  7. Turn off mixer and scrape down the sides.
  8. Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together.
  9. **Do not over mix.
  10. Butter your loaf pan with about 2 tablespoons of butter.
  11. Add 1 tablespoon of flour to “dust” the butter in the loaf pan.
  12. Dump out any excess flour.
  13. Pour all of the batter into the pan, spread evenly.
  14. Bake for 60 minutes.
  15. Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!)
  16. Cream Cheese Glaze
  17. Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside.
  18. Mix together the cream cheese and powdered sugar with a mixer.
  19. While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy.
  20. Drizzle onto cake.
Notes
  1. Recipe slightly adapted from: Martha Stewart
Simply Gloria http://simplygloria.com/

**My Buttermilk Pound Cake is linked up to party with {Mom on Timeout} & {I Gotta Create!} & {Love and Laundry} & {The Thriftiness Miss} & {Ladybird Ln} & {Somewhat Simple} & {One Artsy Mama} & {Stuff-n-Such by Lisa} & {Real Housemoms} & {The Best Blog Recipes} & {Adorned From Above} & {Tatortots and Jello} & {Thirty Handmade Days} & {The Six Sisters} & {Atkinson Drive} & {Hope In Every Season}

 

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Comments

    • says

      Shannon, I remember when I was young and my mother baked with buttermilk… I thought it was strange. Didn’t really understand it. But now it’s a must to have in my fridge ALL the time! Thanks for popping over!

  1. Jesse says

    Hi…the cake looks smazing and I would lke to try it. For the glaze – what is the measurement for the powdered sugar as it is not very clear. Thank you!

  2. Rhonda says

    Made this last night. It was so moist and delicious. Very easy to put together. Great recipe. It’s a keeper!

  3. Anne says

    Hi! I would love to make this but, only have about 5 ounces of Cream Cheese. Can it be made with less and would I have to add something in its place? Thanks so much!!!!

    • says

      Anne, did you end up making this recipe this weekend? Using that much cream cheese is totally fine. Just use about 1 cup of the powdered sugar and less of the evaporated can milk. And, it’ll be just okay. Thank you for your question. Sorry I didn’t get to you earlier…. was away all weekend. But, feel free to ask any thing else in the future! Have a great Monday!

  4. Rachel says

    High disappointed that the printable instructions did not state when to add the eggs and so, I didn’t! Didn’t realized until after 45 minutes of baking that the eggs never went in, so I just wasted a whole bunch of ingredients. I never bake, I was just making this as a thank you for someone, so those numbered instructions are what I live off of for recipes. You should fix that before someone else who likes to “print and go” runs into the same irritation.

  5. Tonya says

    Gloria, I would like to try your buttermilk pound cake recipe with cream cheese glaze; however, I prefer to make pound cakes in a bundt pan. Will this work well with your recipe? Do I need to increase any quantities, cooking temperature &/or baking time for a good bundt pan size pound cake?

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