Vanilla Buttermilk Pound Cake with cream cheese glaze
INGREDIENTS
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 ounce) package cream cheese, room temperature
1 and a half cups powdered sugar
¼ cup of evaporated milk
1 and a half teaspoon vanilla
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 ounce) package cream cheese, room temperature
1 and a half cups powdered sugar
¼ cup of evaporated milk
1 and a half teaspoon vanilla
How to make it
####SIKI####
Mix together butter and sugar for 8 minutes in a mixer.
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
In a glass measuring cup, pour in buttermilk.
Stir in the vanilla and eggs into the buttermilk.
Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.
Turn off mixer and scrape down the sides.
Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together.
**Do not over mix.
Butter your loaf pan with about 2 tablespoons of butter.
Add 1 tablespoon of flour to “dust” the butter in the loaf pan.
Dump out any excess flour.
Pour all of the batter into the pan, spread evenly.
Bake for 60 minutes.
Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!)
Cream Cheese Glaze
Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside.
Mix together the cream cheese and powdered sugar with a mixer.
While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy.
Drizzle onto cake.
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