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Pound cake has been a beloved dessert for generations, cherished for its rich flavor and dense, buttery texture. This classic cake is often associated with family gatherings and celebrations, evoking feelings of nostalgia with every slice. The beauty of pound cake lies in its versatility; it can be enjoyed plain, adorned with fruits, or dressed up with an elegant glaze. Among the many variations, the Heavenly Vanilla Buttermilk Pound Cake with Cream Cheese Glaze stands out as a decadent treat that perfectly balances richness and moistness.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Indulge in the rich and buttery goodness of Heavenly Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. This classic dessert features a tender crumb thanks to the addition of buttermilk, creating a moist and flavorful experience. Topped with a luscious cream cheese glaze, it's perfect for celebrations or a sweet everyday treat. Enjoy it with coffee, tea, or fresh berries for a delightful finish that’s sure to impress family and friends. Bake this timeless recipe and savor the joy of homemade goodness!
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Ingredients
  

For the Pound Cake:

1 cup unsalted butter, softened (2 sticks)

3 cups granulated sugar

6 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 tablespoon pure almond extract

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk, at room temperature

For the Cream Cheese Glaze:

8 oz cream cheese, softened

2 cups powdered sugar

2 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

2-4 tablespoons milk (adjust for desired consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a loaf pan, making sure to coat all the crevices.

    Cream the Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 5-7 minutes.

      Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until well blended.

          Alternate Mixing: Reduce the mixing speed to low and alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Be careful not to overmix; mix until just combined.

            Pour Batter into Pan: Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.

              Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil after 30 minutes.

                Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

                  Prepare the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract and enough milk to reach your desired drizzle consistency.

                    Glaze the Cake: Once the pound cake has completely cooled, drizzle the cream cheese glaze over the top, letting it cascade down the sides.

                      Serve and Enjoy: Cut into slices, serve, and enjoy this delightful pound cake that pairs perfectly with a cup of coffee or tea!

                        Prep Time, Total Time, Servings: 20 minutes | 1 hour 15 minutes | Serves 10-12