Vanilla Buttermilk Pound Cake with Cream Cheese Frosting is a delicious and simple dessert that is perfect for any occasion. Here are the steps to prepare this recipe:
Ingredients for the cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, room temperature
Ingredients for the frosting:
- 8 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth out the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- To make the frosting, in a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract and mix until the frosting is smooth.
- Once the cake is completely cool, spread the frosting over the top and sides of the cake.
- Serve and enjoy!
Note: You can store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
