Ingredients<\/p>\n
For the Pound Cake:
\n3 cups all-purpose flour
\n1\/2 teaspoon baking powder
\n1\/4 teaspoon baking soda
\n1\/2 teaspoon salt
\n1 cup unsalted butter, softened
\n2 1\/2 cups granulated sugar
\n5 large eggs, at room temperature
\n1 tablespoon vanilla extract
\n1 cup buttermilk, at room temperature<\/p>\n
For the Cream Cheese Glaze:
\n4 ounces cream cheese, softened
\n1 cup powdered sugar, sifted
\n1 teaspoon vanilla extract
\n3-4 tablespoons milk (adjust for desired consistency)<\/p>\n
Preparation<\/p>\n
Step 1: Make the Pound Cake
\nPreheat your oven to 325\u00b0F (160\u00b0C). Grease and flour a 10-inch bundt pan or a tall cake pan, tapping out excess flour.
\nIn a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
\nIn a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
\nAdd the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
\nGradually add the dry ingredients in three additions, alternating with buttermilk (start and end with the dry ingredients). Mix until just combined; avoid overmixing.
\nPour the batter into the prepared pan, smoothing the top with a spatula.
\nBake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
\nLet the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.<\/p>\n
Step 2: Prepare the Cream Cheese Glaze
\nIn a medium bowl, beat the cream cheese until smooth.
\nGradually add the powdered sugar, mixing until fully incorporated.
\nStir in the vanilla extract and milk, one tablespoon at a time, until the glaze reaches your desired pouring consistency.<\/p>\n
Step 3: Glaze the Cake
\nOnce the cake is completely cooled, place it on a serving plate.
\nDrizzle the cream cheese glaze over the top, letting it drip down the sides for a decorative effect.<\/p>\n","protected":false},"excerpt":{"rendered":"
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