Effortless Vanilla Pound Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 tablespoon pure vanilla extract
02 -
240 ml buttermilk, at room temperature
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon baking soda
05 -
375 g plain flour, sifted
06 -
4 large eggs, at room temperature
07 -
500 g white sugar
08 -
227 g unsalted butter, softened
→ Glaze
09 -
0.5 teaspoon vanilla extract
10 -
30 ml milk
11 -
120 g powdered sugar, sifted
12 -
113 g cream cheese, softened
# Instructions:
01 -
Once that cake's cooled off, pour the glaze over the top and let it run over the edges.
02 -
Whip your cream cheese till it's creamy. Slowly toss in the powdered sugar, then add milk and vanilla. Keep mixing until it's nice and pourable.
03 -
Let the cake chill in the pan for about 15 minutes. Then flip it out onto a cooling rack and let it finish cooling down before glazing.
04 -
Tip the batter into that greased bundt pan. Pop it in the oven for about 60 to 75 minutes, or until poking it with a toothpick comes out clean.
05 -
Next up, quickly stir in the vanilla. Mix just until everything looks smooth.
06 -
Swap back and forth adding dry mix and buttermilk into your bowl, beginning and ending with the dry stuff. Go easy on the mixing each time.
07 -
Take a new bowl and whisk your flour, baking soda, and salt together.
08 -
Crack in eggs one by one, mixing well after each and scraping down the sides every time.
09 -
Using a mixer, beat the butter with your sugar on medium. Let it go till it gets really light and fluffy—around 3-5 minutes.
10 -
Fire up your oven to 165°C. Grab a bundt pan and coat it with lots of butter and flour or just use baking spray.
# Notes:
01 -
Want things to mix and puff up right? Let your eggs, butter, and buttermilk hang out on the counter till they're not cold.
02 -
Don't overdo it with the flour—just mix till you can't see any dry bits, or your cake will turn out tough.
03 -
If your glaze is too thick, splash in a little extra milk a teaspoon at a time till it's just right.