Next, I add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. I like to beat them in on low speed, as this keeps things from splattering everywhere. Once everything is mixed, I gently combine the dry ingredients—flour, baking powder, and salt—in a separate bowl. Then, I slowly add these to the butter-sugar-egg concoction, alternating with the buttermilk and vanilla extract, starting and ending with the flour mixture. I mix until just combined to ensure the cake remains tender and doesn’t get tough.
Once my batter is ready, I pour it into the greased loaf pan, using a rubber spatula to coax out every last bit (because I’m all about minimizing waste). Then, I pop it into the preheated oven for about 60-70 minutes, until it’s golden brown and a toothpick inserted in the center comes out clean. I can hardly wait to dig into it as the wonderful scent fills my home, making me a little giddy with excitement!
While the cake cools, I prepare a simple cream cheese glaze by whisking together softened cream cheese, powdered sugar, a splash of vanilla, and a little milk until smooth. Once the cake is cool, I drizzle this luscious glaze over the top, which gives my loaf a glossy finish. The sight is both magical and mouth-watering.
Pro Tips for Best Results
I’ve experimented with this recipe a few different ways, and I’ve found that using room temperature ingredients—especially the butter, eggs, and buttermilk—makes a significant difference in the cake’s texture. It helps the batter emulsify better, resulting in a smoother and fluffier cake, so don’t skip this step!
Another pro tip I’ve learned is to stick a toothpick in the center of the cake about five minutes before the recommended baking time. If it comes out clean, it’s time to take it out! Remember, every oven is a little different, so this is a great way to ensure you catch it right at that perfect moment.
Lastly, I always let my cake cool in the pan for about 15 minutes before transferring it to a cooling rack. This allows it to firm up slightly and minimizes the risk of it breaking apart when I flip it out. It also fills my kitchen with the most inviting aroma!
Common Mistakes to Avoid
One common mistake I’ve made in the past is not properly measuring the flour. Too much flour can lead to a dense cake, so I recommend either using the spoon-and-level method or a kitchen scale for precision. When I didn’t do this, I ended up with a pound cake that resembled a brick rather than the airy dessert I was aiming for. (See the next page below to continue…)