Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- For the cream cheese glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk or cream (as needed for consistency)
Instructions
- Preheat oven to 325°F (163°C) and grease a 10-cup Bundt pan or 9×5-inch loaf pan well.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
- For the glaze: Beat cream cheese until smooth. Mix in powdered sugar, vanilla, and milk until desired consistency is reached.
- Drizzle the glaze generously over the cooled cake before serving.
Notes
- Add almond extract or lemon zest for flavor variation.
- Try folding in berries or chocolate chips for a twist.
- Use cocoa powder for a chocolate version.
- Store covered at room temp for 3 days, or refrigerate for up to 5 days.
- Freeze tightly wrapped slices for up to 2 months; thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 33g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
