Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

Embrace the Sunshine: A Celebration of Lemon in Every Bite

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is not your ordinary citrus cake; it's a symphony of lemon flavors designed to tantalize the taste buds of even the most devoted lemon enthusiast. Imagine a light and airy pound cake bursting with sunshine-y brightness, thanks to the fragrant zest and tangy juice of freshly squeezed lemons. This delightful treat is perfect for afternoon tea parties, brunches, or simply as a delightful anytime indulgence.

Why This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Deserves a Spot on Your Baking List:

• A Burst of Lemon: This recipe is a true ode to lemon. The cake batter incorporates both finely grated lemon zest and fresh lemon juice, creating a vibrant and citrusy flavor profile that explodes with each bite. It's a guaranteed crowd-pleaser for anyone who loves the refreshing tang of lemon.
• Moist and Dreamy: Forget dry, crumbly cakes! Made with a combination of buttermilk and softened butter, this pound cake boasts an incredibly moist and flavorful texture. It practically melts in your mouth, creating a delightful contrast with the zesty lemon flavor.
• Creamy Citrus Glaze: The decadent cream cheese glaze is the crowning glory of this cake. It adds a touch of sweetness and creaminess that beautifully complements the tangy lemon cake. The glaze creates a stunning visual effect as it cascades down the sides of the cake, making it a showstopper for any dessert table.

Ingredients for Your Lemony Pound Cake Adventure:

Cake:

• 2 cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened at room temperature
• 2 cups granulated sugar
• ¼ cup finely grated lemon zest
• 6 large eggs
• 1 ½ teaspoons pure vanilla extract
• ¼ cup whole milk
• ¼ cup fresh lemon juice

Glaze:

• 1 cup + 1 tablespoon powdered confectioners' sugar
• 2 tablespoons fresh lemon juice

Step-by-Step Guide to Lemony Bliss:

1. Gearing Up for Baking: Preheat your oven to 325°F (163°C) and position a rack in the middle for even baking. To ensure the cake comes out easily after baking, generously grease and flour a kugelhopf pan or another 2-quart bundt pan.
2. Dry Ingredients Unite: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set this dry mix aside for later.
3. Creaming the Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and grated lemon zest on medium speed. Beat for 2-3 minutes until the mixture is light and fluffy. This creaming process incorporates air into the batter, resulting in a lighter and airier cake.
4. Eggs in Line: One by one, add the eggs to the creamed butter mixture, beating well after each addition. This ensures the eggs are fully incorporated and contribute to the cake's structure.
5. Vanilla Touch: Once all the eggs are incorporated, beat in the vanilla extract for added flavor.
6. Alternating Wet and Dry: Reduce the mixer speed to low and begin alternating the dry ingredients with the wet ingredients. Start and end with the dry mix. In three batches, add the dry flour mixture to the batter, alternating with the milk and lemon juice. Mix only until the ingredients are just combined. Overmixing can lead to a tough cake, so be mindful not to overwork the batter.
7. Baking to Golden Perfection: Pour the batter evenly into your prepared pan. Smooth the top with a spatula. Bake the cake for 45-55 minutes, or until a cake tester inserted into several spots comes out clean. The cake should be golden brown on top.
8. Cooling the Cake: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert the cake onto another wire rack to cool completely.
9. Making the Glaze: While the cake cools, prepare the delightful glaze. In a small bowl, whisk together the powdered confectioners' sugar and lemon juice until you have a smooth and thick glaze. The glaze should be thick enough to drizzle but still pourable.
10. The Grand Finale: Once the cake is cool, set the wire rack over a baking sheet or waxed paper to catch any drips. Drizzle the prepared lemon glaze generously over the cake, letting it cascade down the sides.

Now you can slice and serve your Lemony Vanilla Buttermilk Pound Cake with Cream Cheese Glaze! It's a citrusy explosion of flavor

For an even lighter cake:

• Separate the eggs and beat the egg whites to stiff peaks before folding them gently into the batter after incorporating the dry ingredients. This will add air to the batter and make the cake even lighter and fluffier.

For a richer flavor:

• Substitute one cup of the buttermilk with sour cream. Sour cream adds a slight tang and richness that complements the lemon flavor beautifully.

For a more intense lemon flavor:

• Use a lemon zester to get the most flavorful zest out of your lemons. Avoid using the white pith under the zest, as it can be bitter.
• You can also add a tablespoon of limoncello liqueur to the batter for an extra kick of lemon flavor.

For the glaze:

• If the glaze seems too thick, add a teaspoon of additional lemon juice or milk, one teaspoon at a time, until you reach the desired consistency.
• For a creamier glaze, substitute the powdered confectioners' sugar with an equal amount of powdered sugar. Powdered sugar has a bit of cornstarch in it, which can help create a slightly smoother glaze.

General Tips:

• Make sure all your ingredients are at room temperature before starting. This will ensure they cream together smoothly and create a uniform batter.
• Don't overmix the batter. Once the dry ingredients are just incorporated, stop mixing. Overmixing can lead to a tough cake.
• Let the cake cool completely before adding the glaze. If the cake is warm, the glaze will melt and run off the sides.

By following these tips, you can ensure your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze turns out moist, flavorful, and absolutely delicious!