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 for desired consistency)
Preparation
Step 1: Make the Pound Cake
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a tall cake pan, tapping out 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 until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients in three additions, alternating with buttermilk (start and end with the dry ingredients). Mix until just combined; avoid overmixing.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 2: Prepare the Cream Cheese Glaze
In a medium bowl, beat the cream cheese until smooth.
Gradually add the powdered sugar, mixing until fully incorporated.
Stir in the vanilla extract and milk, one tablespoon at a time, until the glaze reaches your desired pouring consistency.
Step 3: Glaze the Cake
Once the cake is completely cooled, place it on a serving plate.
Drizzle the cream cheese glaze over the top, letting it drip down the sides for a decorative effect.