Buttermilk Pound Cake

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Prep Time: 20 minutes
Cook Time: 55 minutes
Yield: serves: 8

Karen Emerson has been in the kitchen again, and this time she was making a Buttermilk Pound Cake for us, with a Cream Cheese Glaze.

Ingredients

12 tablespoons of butter
1 cup sugar
1 cup buttermilk
1 teaspoon vanilla
3 large eggs
2 cups of all purpose flour
1 and a half teaspoons baking powder
½ teaspoon of salt

Cream Cheese Glaze

1 (8 ounce) package cream cheese
1 and a half cups powdered sugar
¼ cup milk
1 1/2 teaspoon vanilla

Instructions

Cream butter and milk for 5 minutes. Add everything else but flour. Mix well. Mix in flour slowly and only mix it long enough to incorporate everything.

Bake in a loaf pan that has been buttered and floured. Let it cool and drizzle on glaze.

Bake at 350 degrees for 55 minutes.

Karen's Tips: Watch to see how brown it's getting towards the end and make sure your cream cheese is room temp - otherwise it will be lumpy - like mine was.