Ingredients
Scale
- 12 tablespoons of butter, plus 2 tablespoons (for pan)
- 1 cup sugar
- 1 cup buttermilk
- 1 teaspoon vanilla
- 3 large eggs
- 2 cups of all-purpose flour, plus 1 tablespoon (for pan)
- 1 and a half teaspoons baking powder
- ½ teaspoon of salt
Cream Cheese Glaze:
- 1 (8 ounces) package cream cheese, room temperature
- 1 and a half cups powdered sugar
- ¼ cup of evaporated milk
- 1 and a half teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan with two tablespoons of butter. Dust the buttered surface with one tablespoon of flour and set aside.
- Add the sugar and 12 tablespoons of butter into an icing bowl. Beat with an electric mixer until fluffy and combined. It will take about 8 minutes to do so.
- Combien flour, salt, and baking powder in a second mixing bowl. Set aside.
- Combine the eggs, vanilla, and buttermilk.
- Take the first bowl with the creamed butter. Add the wet ingredients gradually while mixing on low.
- When done, add the dry ingredients while mixing. Make sure not to overmix your cake batter.
- Transfer into the prepared pan in an even layer.
- Bake the cake for an hour or until a toothpick inserted comes out clean. Remove and set aside to cool completely.
- In the meantime, beat the powdered sugar and softened cream cheese. Gradually add milk and vanilla while constantly mixing. Spread over the pound cake and serve.