Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

Directions

• Preheat oven to 350 degrees.
• 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 into cake

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