Ingredients :
For the Pound Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, at room temperature
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3–4 tablespoons milk (adjust as needed)
Preparation :
Step 1: Make the Pound Cake
Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tall cake pan, then tap out any excess flour.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar for 3–5 minutes, until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a wire rack and allow to cool completely.
Step 2: Prepare the Cream Cheese Glaze
Beat the cream cheese until smooth.
Add the powdered sugar gradually, mixing until fully incorporated.
Add the vanilla extract and then the milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
Step 3: Glaze the Cake
Once the cake is completely cool, place it on a serving plate.
Drizzle the cream cheese glaze over the top, allowing it to run down the sides.