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#### **Instructions for the Pound Cake:**
1. **Preheat the Oven**:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan to prevent the cake from sticking.
2. **Cream the Butter and Sugar**:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed. Beat for 3-4 minutes, or until the mixture is light and fluffy. This process incorporates air into the batter, which helps the cake rise and become light in texture.
3. **Add the Eggs**:
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. Add the vanilla extract and continue mixing until fully incorporated.
4. **Mix Dry Ingredients**:
In a separate bowl, sift together the flour, baking soda, and salt. This ensures that the dry ingredients are evenly distributed and prevents clumps in the batter.
5. **Alternate Adding Dry Ingredients and Buttermilk**:
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined — be careful not to overmix, as this can make the cake dense.
6. **Pour the Batter into the Pan**:
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan on the counter to remove any air bubbles.
7. **Bake the Cake**:
Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should have a golden brown color on top.
8. **Cool the Cake**:
Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully turn the cake out onto a wire rack to cool completely.
#### **Instructions for the Cream Cheese Glaze:**
1. **Beat the Cream Cheese**:
In a mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
2. **Add Powdered Sugar**:
Gradually add the powdered sugar, ½ cup at a time, beating well after each addition until smooth.
3. **Add Vanilla and Milk**:
Add the vanilla extract and 2 tablespoons of milk. Continue beating until the glaze reaches your desired consistency. If you prefer a thicker glaze, use less milk. For a thinner glaze, add more milk, one tablespoon at a time.
4. **Drizzle the Glaze**:
Once the cake has cooled completely, drizzle the cream cheese glaze over the top of the cake. Allow the glaze to drip down the sides, creating a beautiful, glossy finish.
### Tips for Success:
– **Room Temperature Ingredients**: Make sure your butter, eggs, and buttermilk are all at room temperature. This ensures that they mix together properly and create a smoother batter.
– **Don’t Overmix**: Overmixing the batter can cause the cake to become dense. Mix until just combined to maintain a light texture.
– **Cake Storage**: Store the cake in an airtight container at room temperature for up to 4 days. You can also freeze the cake for up to 3 months — just wrap it tightly in plastic wrap and aluminum foil.
### Conclusion
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a perfect example of a dessert that combines classic techniques with modern twists. With its rich flavor, moist crumb, and decadent cream cheese glaze, it’s a cake that will delight both the casual dessert lover and the seasoned baker alike. Whether you’re serving it at a special occasion or enjoying it with a cup of coffee, this pound cake will never disappoint.
So, gather your ingredients, preheat your oven, and prepare to bake a cake that’s sure to be a crowd-pleaser. With every bite, you’ll experience the magic of the timeless pound cake, elevated by the tangy sweetness of the buttermilk and the luxurious cream cheese glaze. Happy baking!
