Buttermilk Pound Cake with Cream Cheese Glaze
"Store cake in a covered container for 3 to 4 days in the refrigerator. Take out to room temperature before serving...."
INGREDIENTS
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12 tablespoons of butter, plus 2 tablespoons (for pan)
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1 cup sugar
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1 cup buttermilk
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1 teaspoon vanilla
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3 large eggs
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2 cups of all purpose flour, plus 1 tablespoon (for pan)
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1 and a half teaspoons baking powder
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½ teaspoon of salt
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Cream Cheese Glaze
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1 (8 ounce) package cream cheese, room temperature
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1 and a half cups powdered sugar
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¼ cup of evaporated milk
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1 and a half teaspoon vanilla
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